Veggie Frittata,My Favorite

By Golfwidow7

NUTRITIONAL INFORMATION
Serving Size: 1 slice • Calories: 130 • Fat: 8.1 g • Saturated Fat: 1.8 g • Carbs: 5.4 g • Fiber: 1.1 g • Protein: 8.2 g • Sugar: 1.4 g • WW Points+: 3 • Smart Points: 4

Ingredients

• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 zucchini, shredded
• 1/2 cup broccoli florets
• 1/4 cup sun dried tomatoes, chopped
• 6 eggs
• 2 Tbsp almond milk
• 1/4 cup Parmesan cheese
• 1 tsp. dried oregano
• 1/4 tsp. red pepper flakes
• 1/2 tsp. pepper
• Pinch of sea salt

Details

Servings 6
Preparation time 10mins
Cooking time 25mins
Adapted from eatyourselfskinny.com

Preparation

Step 1

Preheat oven to 375 degrees.
In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli and sun dried tomatoes, cooking an additional 2 minutes. Set aside.
In a large bowl, whisk together eggs, milk, Parmesan cheese, oregano, red pepper flakes, salt and pepper. Continue whisking until nice and foamy.
Poor egg mixture over top of the veggies in the skillet until evenly coated and cook on medium heat until bottom is set, about 5 to 6 minutes.
Transfer skillet to oven and continue to cook until edges are slightly brown, about 10 to 15 minutes. You'll know it's done when a knife inserted comes out clean, enjoy!