Loaded Veggie Frittata
This loaded veggie frittata is a wonderful take on a meatless entree and is a great way to use an abundance of eggs and garden-fresh vegetables!
Servings 6 people
Calories 232kcal
Ingredients
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1 yellow onion diced
- 1 C swiss chard leaves stems removed, and leaves chopped; can substitute kale
- 2 tsp garlic minced
- 2 Tbsp butter
- 1/2 C tomatoes chopped
- 2 Tbsp fresh basil chopped
- 5 eggs
- 1/3 C panko bread crumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp worcestershire sauce
- 1/2 tsp salt or more to taste
- 1/4 tsp pepper
- 2 C mozzarella cheese shredded
Instructions
- Preheat oven to 350°. In a large skillet pan over medium heat, melt the butter with the minced garlic. Add in the bell pepper, onion, and swiss chard/kale mix, and cook approximately 5 minutes, or until softened.
- Add the tomatoes and basil. Stir well, and remove from heat, and set aside.
- In a medium bowl, lightly whisk the eggs. Add the bread crumbs, garlic powder, italian seasoning, worcestershire sauce, salt and pepper. Stir well until all ingredients are incorporated. Add the mozzarella cheese, and mix well.
- Pour the vegetable mixture into the egg mixture bowl. Stir well until all ingredients are combined.
- Pour into an ungreased 9 inch pie plate. Bake, uncovered, for 25-30 minutes or until a knife inserted in the center comes out clean, and the edges are lightly browned.
- Let stand for 5 minutes before serving.
Nutrition
Calories: 232kcal | Carbohydrates: 8g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 176mg | Sodium: 563mg | Potassium: 217mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1421IU | Vitamin C: 26mg | Calcium: 229mg | Iron: 1mg