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veggie frittata in cast iron pan

Veggie Frittata

Nutrivore Score: 542
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 181kcal

Ingredients

  • 1 Tablespoon butter extra-virgin olive oil or coconut oil
  • ½ medium yellow onion finely chopped
  • ½ red bell pepper finely chopped
  • 1 ½ cups mushrooms thinly sliced
  • 2 cups kale chopped
  • 2 cups spinach chopped
  • 8 eggs
  • salt and pepper to taste

Instructions

  • Heat an oven proof skillet over medium high heat and turn on broiler on high to preheat oven.
  • Add oil to pan. Add onion, pepper and mushroom and sauté, stirring occasionally, until vegetables are starting to soften (3-4 minutes).
  • Add kale and continue to sauté, until all vegetables are cooked, 8-10 minutes.
  • Add spinach, and stir until spinach is wilted.
  • Beat eggs with salt and pepper and add to skillet. Let cook on stove top 1-2 minutes, stirring a couple of times.
  • Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top.

Nutrition

Nutrition Facts
Veggie Frittata
Amount per Serving
Calories
181
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
335
mg
112
%
Sodium
 
180
mg
8
%
Potassium
 
495
mg
14
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
14
g
28
%
Vitamin A
 
5782
IU
116
%
Vitamin C
 
56
mg
68
%
Calcium
 
159
mg
16
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.