Healthy Frittata

Healthy Frittata. A quick and basic frittata recipe that makes the perfect quick breakfast, dinner, or brunch centerpiece.

I looooove breakfast food. I also love any excuse possible to to eat it for breakfast, lunch, and dinner – and this frittata is just that! When I was a little kid, breakfast for dinner night was my absolute favorite. I loved any chance I could to eat breakfast multiple times in a day. Waffles, pancakes, eggs, bacon, or french toast at 6pm?? Sign. Me. Up.

This frittata is not only delicious, but also an amazingly fast and healthy recipe. It’s perfect for busy weeknights or great to make as a part of a brunch spread. It also boasts just 120 calories, 3 grams of carbs, but has 9 grams of protein per slice!

It makes a great breakfast paired with berries and toast, a bright lunch aside freshly dressed greens, or a wonderful way to enjoy a massive breakfast spread for dinner! Furthermore, for vegetarians or for those who occasionally dabble in Meatless Monday, egg dinners are a great way to still get in adequate protein without using meat.

What’s your favorite way to do breakfast for dinner? Let us know in the comments.

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Print Recipe

Healthy Frittata

Servings

slices

Ingredients

• 1/2 yellow onion, diced
• 1 cups (290 g) broccoli leaves, chopped (may sub spinach or kale)
• 3/4 cup (95 g) chopped bell peppers
• 10 large eggs
• 1/2 cup (237 mL) milk
• 1/4 cup (28 g) shredded cheddar cheese
• salt and pepper to taste

Servings slices Ingredients 1/2 yellow onion, diced 1 cups (290 g) broccoli leaves, chopped (may sub spinach or kale) 3/4 cup (95 g) chopped bell peppers 10 large eggs 1/2 cup (237 mL) milk 1/4 cup (28 g) shredded cheddar cheese salt and pepper to taste

Instructions

1. Preheat oven to 375° Fahrenheit. Lightly grease a cast iron skillet or pie dish.
2. In a skillet over medium high heat, add a splash of olive oil, the onions, broccoli leaves (or spinach or kale), and peppers. Saute for 3-5 minutes or until just golden and fragrant.
3. Whisk together the eggs, milk, cheese, and sauteed veggies until thoroughly mixed.
4. Pour egg mixture into greased skillet or dish. Bake in preheated oven for 20 minutes or until the frittata is golden around the edges and the middle is firm to touch.
5. Slice and serve warm. Leftovers can be stored in an airtight contatiner in the refrigerator for up to 3 days.