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Veggie Frittata

When we make a Frittata, we're usually cleaning out the fridge; using up stuff before it goes bad, so ingredients vary.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Italian
Servings 4
Calories 135 kcal

Equipment

  • Covered Frittata Skillet You can do without but it sure makes life easier.

Ingredients
  

  • 1/4 tsp Coconut Oil Three squirts from a mist bottle
  • 100 grams Mushroom
  • 1 sm Bell Pepper
  • 1/2 sm onion
  • 1 sm Jalapeno
  • 1 clove garlic
  • 70 grams yellow squash
  • 5 Eggs
  • 2 Cherry tomatoes sliced on top

Instructions
 

  • Chop Veggies small
  • Whip the eggs
  • Saute' the veggies for 5-8 minutes, until softened.
  • Pour eggs in, cover pan and cook for 5 minutes on medium low.
  • Flip pan and cook another 3 minutes or until firm with a bit of Carmel
  • Cut and serve with toast or fruit. Or an ice cold Mimosa

Notes

We usually divide one of these between two of us. The entire frittata comes in around 540 calories. Fat and Protein predominate with a few carbs from the veggies, which is why adding some toast or fruit helps better distribute macro nutrition.
Keyword Vegetables