Vegetable Stovetop Frittata recipe

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Ingredients

1 tablespoon olive oil
⅔ cup 1-inch pieces broccoli florets
½ red bell pepper, chopped
½ sweet onion, chopped
6 marinated olives, chopped
2 eggs
2 egg whites
2 tablespoons whole milk
1 pinch salt and ground black pepper to taste
¼ cup crumbled sheep's milk feta cheese

Nutrition Info

289.4 calories
carbohydrate: 10.8 g
cholesterol: 215.3 mg
fat: 20.6 g
fiber: 2.5 g
protein: 16.6 g
saturatedFat: 7.6 g
servingSize: -
sodium: 626.6 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.

  2. Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl, pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.

  3. Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

Recipe Yield

1 10-inch frittata

Recipe Note

A light and high-protein vegetarian egg dish, easy and fast, which can be enjoyed hot or cold with a green salad for lunch or some whole grain bread for breakfast. I love to eat this after a hard workout or bike ride. Serves 2 but easily scalable. Cut in half and serve with toast, a small salad, or some fresh fruit.

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