Budget-Friendly Summer Vegetable Frittata

15 min prep time
30 min cook time
4servings
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Recipe by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough Source The Diabetes Cookbook Photo by Mittera
Budget-Friendly Summer Vegetable Frittata

How to Make Budget-Friendly Summer Vegetable Frittata

This frittata is a great way to get more veggies into your day and can be enjoyed for brunch or dinner. By using a combination of egg whites and whole eggs, you cut back on some of the saturated fat and cholesterol.

15 min prep time
30 min cook time
4servings
2 slices
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Step-By-Step Instructions:

  1. Preheat the oven to 350 degrees F.

  2. Add olive oil to an oven safe, non-stick, sauté pan over medium high heat.

  3. Add mushrooms and sauté until all of the liquid from the mushrooms is evaporated.

  4. Add bell pepper, onion and spinach and sauté until vegetables are softened and liquid is evaporated.

  5. Whisk eggs, egg whites, milk, salt (optional), pepper, cayenne pepper and basil in a medium bowl. Pour over vegetables and stir until eggs start to set.

  6. Smooth the top of the frittata with a spatula, and put in oven to bake for 20 minutes or until eggs are set.

  7. Slide the frittata out of the pan onto a plate and slice into 8 pie slices.

Veggie Rich Low Sodium Low Carb Italian Comfort Food Vegetarian Gluten-Free Breakfast and Brunch Budget Friendly Dinner Lunch
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Nutrition facts

4 Servings

  • Serving Size
    2 slices
  • Amount per serving Calories 130
  • % Daily value*
  • Total Fat 6g 8%
    • Saturated Fat 1.5g 8%
    • Trans Fats 0g
  • Cholesterol 95mg 32%
  • Sodium 420mg 18%
  • Total Carbohydrate 8g 3%
    • Dietary Fiber 2g 7%
    • Total Sugars 4g
    • Added Sugars 0g 0%
  • Protein 11g
  • Potassium 530mg 11%
Ingredients
olive oil
1 tbsp
white (button) mushrooms (diced)
8 oz
red bell pepper (seeded and diced)
1 med
onion(s) (diced)
1 small
spinach
3 cup
eggs
2 large
egg whites
5 large
skim milk
1/4 cup
salt (optional)
1/2 tsp
black pepper
1/2 tsp
cayenne pepper
1/4 tsp
fresh basil (chopped)
1 tbsp

Reviews & Ratings

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5
Overall Rating
Showing 3 of 3 Results

Recommended

This was pretty good, but it could use more seasoning. I used 4 eggs and 3 egg whites and added a no-salt seasoning in addition to the salt, but I still had to eat it with salsa to give it some flavor. I will definitely try it again with more spice!

Recommended

Loved this. However, my skillet was a little too large so it ended up very thin. Either use more ingredients (egg mixture) or make sure you use a smaller skillet.
Barby

Recommended

I thought this was a good recipe. However, the directions do not match the photo. It calls for diced mushrooms, but the picture shows sliced. (I think this discrepancy between recipe and photo is quite common on this site and in the book). The diced mushrooms give it a meatier texture than I think the sliced would. I do think this is a personal preference, and either would work. I do recommend this recipe.

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