Very Vegetable Frittata

This very vegetable frittata is so scrumptious! and it is zero weight watchers points. Serves 4

Ingredients

  • Cooking spray
  • Egg
  • 4 large egg s
  • Egg whites
  • 4 large
  • Fat free skim milk
  • 2 Tbsp
  • Table salt
  • ¾ tsp
  • Black pepper
  • ¼ tsp
  • Red onion
  • ½ small finely chopped
  • Garlic
  • 1 clove s, minced
  • Bell pepper
  • 1 item s, medium, red variety, diced
  • Tomato
  • 1 small chopped
  • Zucchini
  • ½ cup s, fresh or frozen
  • Fresh basil
  • 1 Tbsp finely chopped fresh

Instructions

  1. Preheat oven to 375°F.
  2. Whisk together eggs, egg whites, milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in medium bowl.
  3. Heat cooking spray in 10-inch ovenproof nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until onion begins to soften, about 3 minutes.
  4. Add bell pepper zucchini and cook, stirring occasionally, until softened, about 3 minutes. Add tomato, corn, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon black pepper and cook, stirring occasionally, about 2 minutes. Spread vegetables evenly in skillet.
  5. Pour egg mixture into skillet and spread evenly over vegetables. Reduce heat to medium-low and cook until edges are set, about 4 minutes. Transfer skillet to oven and bake just until set in center, about 15 minutes.
  6. Sprinkle frittata with basil. Cut into 4 wedges.
  7. Per serving: 1 wedge

By Fkkzzz

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