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.
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)
Preheat the oven to 375°F (190°C).
In a mixing bowl, whisk together the eggs and milk. Season with salt and pepper.
In an ovenproof skillet, heat olive oil over medium heat. Add the leftover vegetables and cook until heated through.
Pour the egg mixture over the vegetables and cook for a few minutes until the edges start to set.
Transfer the skillet to the oven and bake for 12-15 minutes, until the frittata is set and lightly browned on top.
Optionally, sprinkle with low-fat cheese and herbs during the last few minutes of baking.
Remove from the oven, let cool slightly, and serve.
Dietary Fiber: 1g
Total Fat: 10g
Saturated Fat: 2g
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