Vegetable Feta Frittata
Ingredients
The frittata
-
8
large
eggs
-
⅓
cup
nonfat plain Greek yogurt
-
1
tablespoon
diced fresh chives
-
¾
teaspoon
salt
-
¼
teaspoon
black pepper
-
½
teaspoon
dried thyme
-
2
oz
crumbled Feta cheese
The vegetables
-
2
cups
small chopped broccoli florets
-
1
cup
shredded zucchini
-
2
cups
chopped fresh spinach
The cooking oil
Instructions
- Preheat the oven to 350°F.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add broccoli and zucchini, season with salt and pepper, and cook for about 4 minutes.
- Add chopped spinach and cook for an additional 2 minutes until wilted.
- In a mixing bowl, whisk together eggs, yogurt, chives, salt, black pepper, thyme, and Feta.
- Combine the cooked vegetables with the egg mixture.
- Spray the skillet with cooking spray, pour in the egg mixture, and cook on medium heat for 5-7 minutes until the edges start to set.
- Transfer the skillet to the oven and bake for 15-20 minutes until the center is set.
- Let cool for 5 minutes, then slice into 6 pieces and serve.
Nutrition Facts (estimated)
Servings
6 slices
Calories
157
Total fat
9g
Total carbohydrates
5g
Total protein
13g
Sodium
236mg
Cholesterol
0mg
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