Try this Light Vegetable Frittata recipe, or contribute your own.
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1/2 teaspoon pepper
- 1 teaspoon italian seasoning
- 1 cup fresh spinach chopped
- 1 cup diced onion (about 1/2 an onion)
- 1 green bell pepper diced (about 1 cup)
- 1 (14.5 oz) can diced tomatoes drained
- 3 slices turkey bacon cooked and chopped (i use a nitrate free brand; like trader joe's or applegate)
- 5-7 eggs, depending on size (i used 5 large eggs for a mediu
- Carbohydrate 1.97087042200855 g
- Cholesterol 9.52 mg
- Fat 8.53908001068376 g
- Fiber 0.53565679491687 g
- Protein 2.07797107371795 g
- Saturated Fat 2.42118707478632 g
- Serving Size 1 1 Serving (43g)
- Sodium 121.600741452991 mg
- Sugar 1.43521362709168 g
- Trans Fat 0.774787010683758 g
- Calories 92 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Add 2 tablespoons of olive oil to iron skillet and use a cooking brush or paper towel to wipe oil along the sides of the skillet.
- Heat skillet on medium-high heat.
- Saute onion and green pepper for about 5 minutes.
- Meanwhile; beat eggs, Italian seasoning, salt and pepper in medium bowl or 2 cup measuring cup.
- Set aside.
- Next, add garlic, spinach, tomatoes and bacon to iron skillet and saute for another 2-3 minutes.
- Finally, pour the egg mixture into the skillet with the vegetables and stir to ensure the egg mixture is evenly distributed, then immediately remove the skillet from the heat.
- Put the skillet in the oven and bake for about 30-35 minutes, and until the top of the frittata has browned slightly and is set.
- Allow frittata to cool for about 5-10 minutes before serving.
- Enjoy!
Light Vegetable Frittata: A Busy Woman's Best Friend
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and preferably something I can prep ahead or make in one pan. That's where this Light Vegetable Frittata comes in. It's become a staple in our household, a versatile and delicious dish that fits perfectly into my busy schedule. I often make a double batch on the weekend, slicing it up for quick breakfasts and lunches throughout the week. The leftovers are fantastic cold, too! The best part? It's incredibly adaptable. I often swap out the vegetables depending on what's fresh and in season at the farmer's market. Sometimes I add mushrooms, zucchini, or even leftover roasted vegetables. The possibilities are truly endless.
This frittata is more than just a convenient meal; it's a testament to efficient cooking. It allows me to incorporate a variety of vegetables into my family's diet without spending hours in the kitchen. The vibrant colors of the spinach, peppers, and tomatoes make it visually appealing, adding a touch of elegance to even the most rushed weeknight dinner. And let’s be honest, the smell of a baking frittata is enough to make anyone feel a little bit pampered, even if it’s just for a few minutes before tackling the rest of the evening’s tasks. The kids love it, my husband loves it, and most importantly, I love it. It's the perfect balance of healthy, delicious, and manageable, and that's a winning combination in my book.
Beyond the practical aspects, this Light Vegetable Frittata represents something more. It's a symbol of my commitment to nourishing my family with wholesome food, even amidst the chaos of daily life. It’s a simple act of love, a testament to the power of a well-planned meal in maintaining balance and sanity. I know that providing nutritious food for my family is essential for their well-being, and this recipe helps me do just that without sacrificing precious time or energy. It's a reminder that even amidst the busyness, there’s always time for a little bit of healthy, delicious home cooking, and this frittata is the perfect example.
Variations and Tips for Success:
- Cheese, please! Feel free to add a sprinkle of your favorite cheese (feta, cheddar, parmesan) during the last 10 minutes of baking for extra flavor and richness.
- Spice it up! A pinch of red pepper flakes adds a nice kick.
- Herb variations: Experiment with different herbs such as oregano, thyme, or chives.
- Make it vegetarian: Omit the bacon for a completely vegetarian option.
- Leftover magic: This frittata is fantastic the next day, cold or reheated.
- Meal prep marvel: Prepare the vegetables ahead of time and store them in the refrigerator for a quicker weeknight meal.
This recipe is a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. With a little planning and a few simple ingredients, you too can enjoy a delicious and nutritious meal that fits perfectly into even the busiest of schedules. So go ahead, give this Light Vegetable Frittata a try. You won't be disappointed!
Ingredients you'll need:
- Eggs
- Olive oil
- Onion
- Green bell pepper
- Garlic
- Spinach
- Diced tomatoes
- Turkey bacon (or omit for vegetarian)
- Italian seasoning
- Salt and pepper
