Simple Veggie Frittata
I went into my fridge this past weekend and I noticed I had a lot of “odds and ends” left of vegetables that, if they didn’t get used soon, would go bad.
- Total Time: 15 minutes
Ingredients
Scale
Variety of vegetables that would otherwise have to be thrown out or you enjoy, chopped into bite-sized pieces (I used red onion, zucchini, spinach, and grape tomatoes)
1/2 cup egg whites or egg substitute or plant based egg substitute (ex Just Egg)
Everything But The Bagel or other seasonings, to taste
1/4 cup fat-free or non-dairy cheese
Non-stick skillet
Instructions
- Medium chop vegetables (except spinach).
- Warm up the non-stick skillet on medium-high heat.
- Add veggies to the skillet. Saute the vegetables until they are soft (if you’re using tomatoes, wait to throw them into the skillet until later in the cooking process since they tend to cook faster).
- Add egg whites to the pan and cover with a lid until they are just solid. Turn heat to low-medium to prevent scorching on the bottom.
- Remove from heat.
- Sprinkle with cheese and Everything But The Bagel seasoning (or your favorite seasoning of choice). Cover with the lid again until the cheese is melted.
- Pair with a side of whole-grain toast or an English muffin and enjoy!
Notes
Veggies
Use your favorite veggies that you have on hand.
Vegan
Use a vegan or plant based cheese and a vegan egg like Just Egg.
Leftovers
Store in a storage container for 1-3 days.
Nutrition
- Serving Size: 1
- Calories: 157
- Sugar: 4g
- Sodium: 533mg
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 5mg
Find it online: https://nutritiouslysimple.com/simple-veggie-frittata/