Veggie Frittata
This dish spices up ordinary eggs into a festive, fun breakfast or brunch. Each slice has 8 grams of protein and only 2 grams of carbs.
Ingredients
Serving size: 1 slice
Change Servings:
Servings:
Ingredients
8
eggs (large) 1⁄3 cup
milk (1%) 1⁄4 cup
cheddar cheese (shredded) 1 tablespoon
butter (unsalted) 1⁄4 cup
yellow squash (chopped) 1⁄4 cup
zucchini (chopped) 1
roma tomato (chopped) 1
garlic clove (minced) 1⁄4 teaspoon
thyme (dried)Directions
Instructions
- Melt butter in 8-10 inch nonstick pan
- Add garlic, squash and zucchini to pan and cook until tender
- Remove from heat
- Add eggs to a bowl and whisk in milk
- Mix in cheese, thyme, and tomato, garlic, squash, and zucchini to egg mixture
- Pour mixture back into nonstick pan
- Cook over low heat until eggs are almost cooked
- Take pan off of heat, cover, and let stand until the eggs are completely cooked
- Cut frittata into 8 wedges and serve
Nutritional Analysis
Per serving
Calories: 105 kcal
Protein: 8 g
Carbohydrates: 2 g
Dietary Fiber: 0 g
Phosphorus: 120 mg
Potassium: 128 mg
Sodium: 100 mg
