Skinny Vegetable Frittata

Serving Size: 8

This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

Recipe by: Reneta Jenik

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30

Recipe Serving Size8

Cooking Tools Required

8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

Ingredients

20 egg white large
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 teaspoon ground turmeric
½ teaspoon paprika
extra virgin olive oil spray
5 ounce asparagus chopped into 1 inch pieces
4 ounce white mushroom sliced
4 stalk green onion thinly sliced
½ cup red bell pepper cubed
½ cup cottage cheese

Instructions

Pre-heat the oven to 375 degrees.
In a large bowl, whisk together the eggs, then stir in the cottage cheese, salt, pepper, garlic powder, turmeric, paprika, and green onions. Set aside.
Warm a 10 or 11 inch non-stick pan, over medium heat and spray with oil. Add the asparagus, bell peppers and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
Transfer vegetables into the egg mixture.
Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pen size and oven functionality.
Cut into pie shaped wedges to serve.

Reheating Instructions

Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half.

Nutrition