Vegetable Frittata W Hummus And Black Olives Recipes

VEGETABLE STOVETOP FRITTATA

Vegetable Stovetop Frittata image

A light and high-protein vegetarian egg dish, easy and fast, which can be enjoyed hot or cold with a green salad for lunch or some whole grain bread for breakfast. I love to eat this after a hard workout or bike ride. Serves 2 but easily scalable. Cut in half and serve with toast, a small salad, or some fresh fruit.

Provided by KIMBICA

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
⅔ cup 1-inch pieces broccoli florets
½ red bell pepper, chopped
½ sweet onion, chopped
6 marinated olives, chopped
2 eggs
2 egg whites
2 tablespoons whole milk
1 pinch salt and ground black pepper to taste
¼ cup crumbled sheep's milk feta cheese

Steps:

Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 10.8 g, Cholesterol 215.3 mg, Fat 20.6 g, Fiber 2.5 g, Protein 16.6 g, SaturatedFat 7.6 g, Sodium 626.6 mg, Sugar 5.9 g

RUSTIC VEGETABLE FRITTATA

Rustic Vegetable Frittata image

I love that this veggie-loaded frittata combines seriously nutritious ingredients into a filling dish I can serve as breakfast, lunch or dinner-and is still delicious even as leftovers! -Deborah Jamison, Austin, Texas

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 medium sweet potato, peeled and cut into 1/4-inch slices
2 tablespoons water
7 large eggs
3 tablespoons fat-free milk
1/4 teaspoon salt
1/8 teaspoon pepper
6 center-cut bacon strips, coarsely chopped
1 small green pepper, chopped
1/2 cup chopped red onion
2 cups coarsely chopped fresh kale

Steps:

Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain., Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan., In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes., Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.

Nutrition Facts : Calories 259 calories, Fat 14g fat (5g saturated fat), Cholesterol 340mg cholesterol, Sodium 448mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic exchanges

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