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How to Make Hearty Breakfast Frittata
Frittatas are a great way to use up extra vegetables before they go bad. Using whatever you have on hand, a variety of non-starchy vegetables helps keep the carb content low and feelings of fullness high.
10 min prep time
50 min cook time
4servings
4- x 4-inch piece
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Step-By-Step Instructions:
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Preheat the oven to 350 degrees F. Spray an 8- x 8-inch baking pan with cooking spray.
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In a medium bowl, whisk the eggs and egg substitute until well combined. Add in cottage cheese and yogurt and whisk to combine. Set aside.
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In a large skillet, heat olive oil over medium heat. Add onion and red pepper and sauté for 3 minutes, until vegetables begin to soften. Add garlic and sauté for another minute.
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Stir in spinach, kale, and broccoli, and cook to wilt the greens, about 2 minutes. Add the artichokes, red pepper flakes, and dried basil. Remove from heat.
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Spread the vegetables in the bottom of the prepared pan. Pour the egg and cheese mixture over the vegetables and make sure they are covered well.
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Place the pan in the middle of the oven and bake for 40–45 minutes, or until the mixture is set and doesn’t jiggle when lightly shaken.
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Allow to cool for 10 minutes, then cut into 6 pieces. Garnish with fresh basil if desired.
Nutrition facts
4 Servings
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Serving Size
4- x 4-inch piece
- Amount per serving Calories 160
- % Daily value*
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Total Fat
6g
8%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 95mg 32%
- Sodium 270mg 12%
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Total Carbohydrate
9g
3%
- Dietary Fiber 2g 7%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 19g
- Potassium 390mg 8%
Ingredients
eggs
2 large
egg substitute
1 cup
low fat cottage cheese (unsalted)
1 cup
Plain Nonfat Greek yogurt
1/4 cup
olive oil
2 tsp
onion(s) (chopped)
1/4 cup
red pepper (finely chopped)
1/4 cup
garlic (minced)
1 clove
baby spinach (chopped)
1 cup
kale (chopped, cut into small pieces)
2 cup
artichoke hearts (chopped)
3 whole
crushed red pepper flakes
1/4–1/2 tsp
dried basil
1/2 tsp
fresh basil (chopped, for garnish)
1 tbsp
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