Heidi B.’s so veggie egg white frittata

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 204.2
  • Total Fat: 10.9 g
  • Cholesterol: 10.0 mg
  • Sodium: 275.3 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 16.9 g

View full nutritional breakdown of Heidi B.’s so veggie egg white frittata calories by ingredient


Introduction

Low fat, veggie forward frittata. Great for make-ahead breakfast! Low fat, veggie forward frittata. Great for make-ahead breakfast!
Number of Servings: 4

Ingredients

    2 cup, chopped Kale
    .5 cup, chopped Onions, raw
    1 cup, chopped or diced Broccoli, fresh
    1 cup, sliced Zucchini
    2 cup Egg White--All Whites 100% liquid egg whites
    2 tbsp Extra Virgin Olive Oil
    2 serving Cheese - Tillamook Sliced Med. Cheddar (1 slice/serving)

Tips

Serve with a slice of whole wheat toast with a little evoo or vegan buttery spread.


Directions

Preheat oven to 450.

Cook kale and onion in oil in big oven-safe pan, stirring occasionally until kale is wilted and onion is starting to brown. Meanwhile, microwave steam broccoli in a little water for 3 minutes.

Chop cooked broccoli and one raw zucchini; toss in and cook a few minutes until squash is soft. Pour in egg whites and jiggle pan to disperse. Cook a few minutes until set around the edges. Cut or tear cheese into small pieces and dot top of frittata.

Put in oven for about 10 minutes, until cheese is bubbly and egg is firm.

Serving Size: 1/4 frittata

Number of Servings: 4

Recipe submitted by SparkPeople user DR_HEIDI.