Name: Veggie Frittata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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)

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What better way to start your day than with a pile of vegetables mixed with protein and choline-rich eggs! This Veggie Frittata recipe has an impressive Nutrivore Score of 533, making it the perfect meal to break your fast.

Veggie Frittata

Nutrivore Score: 542

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 181kcal

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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

Saturated Fat

Trans Fat

0.1

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

335

112

Sodium

180

Potassium

495

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

5782

116

Vitamin C

Calcium

159

Iron

* Percent Daily Values are based on a 2000 calorie diet.