Vegetable Frittata
Simple and delicious at once—an Italian-style breakfast! This vegetable frittata is a nutritious, appetizing breakfast that's easy to make. The key is to take the vegetables out ahead of time so they can thaw, and you can use any mix you like. Another plus: it's easy to pack along as a snack for school or work—far healthier than a sandwich!
Lubava
Recipe author
Vegetable Frittata
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 %
5 g
Fats 46 %
6 g
Carbohydrates 15 %
2 g
108 kcal
GI:
100
/
0
/
0
- Start this tasty, wholesome breakfast by preheating the oven to 350°F (180°C). Get a baking dish ready too—square or round both work. A round one should be about 8 inches across; if square, use one about 8 inches on a side. Grease the dish with oil, then line it with parchment so the edges hang over the sides. Set a large skillet over medium heat, add the olive oil, and let it heat up. Add the thawed vegetables (draining off any excess liquid first) and fry, stirring occasionally, for 5–7 minutes, until soft. Transfer the vegetables to the prepared dish and spread them evenly over the bottom. Wash the eggs under running water, dry them with paper towels, and crack them into a good-sized bowl. Whisk the eggs, then pour in the milk and add salt and black pepper. Whisk again, then pour the egg mixture over the vegetables. Bake the frittata in the preheated oven for 25–30 minutes, until the eggs are fully set and golden. Take the dish out and let it rest for 10 minutes, then serve the frittata on individual plates. It goes wonderfully with fresh herbs. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk with 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Frozen vegetables - 50 kcal/100g
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