Treat your palate to a nourishing and delectable experience with this straightforward recipe for a nutrient-rich frittata. Crafted to accommodate four servings, each portion not only delights the taste buds but also maintains a well-rounded nutritional profile. Packed with just 150 calories per serving, this frittata delivers a substantial 12g of protein, striking a harmonious balance between carbohydrates, healthy fats, and vital vitamins. Join us on a culinary adventure that harmonises the flavours of leftover cooked vegetables, the wholesome essence of eggs, and the optional addition of low-fat cheese and herbs.
Servings: 4
Difficulty Level: Easy
Leftover cooked vegetables (e.g., bell peppers, onions, spinach, zucchini): about 1 cup (about 200g)
Eggs: 4 large eggs (about 200g)
Low-fat milk or unsweetened almond milk: about 1/4 cup (about 60g)
Olive oil: about 1 tablespoon (about 14g)
Salt and pepper to taste: about 1/4 teaspoon each (about 1.5g each)
Optional: low-fat cheese, herbs: about 2 tablespoons each (about 30g each)
Instructions:
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Preheat the oven to 375°F (190°C).
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In a mixing bowl, whisk together the eggs and milk. Season with salt and pepper.
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In an ovenproof skillet, heat olive oil over medium heat. Add the leftover vegetables and cook until heated through.
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Pour the egg mixture over the vegetables and cook for a few minutes until the edges start to set.
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Transfer the skillet to the oven and bake for 12-15 minutes, until the frittata is set and lightly browned on top.
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Optionally, sprinkle with low-fat cheese and herbs during the last few minutes of baking.
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Remove from the oven, let cool slightly, and serve.
Nutrition Info:
Calories: 150
Protein: 12g
Carbohydrates: 4g
Dietary Fiber: 1g
Sugars: 2g
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 170mg
Sodium: 200mg
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