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
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.
