Spring Vegetable Frittata
Prep: 20 minutes
Are you a breakfast-eater? Or do you find yourself rushing out the door so often that you don’t have time for a nutritious meal?
Either way, this spring vegetable frittata recipe is one you can make the night before and easily reheat in the morning.
“This frittata is keto-friendly and is an excellent source of protein and vegetables,” says Christina Thomas, R.D.-N., at Carilion Giles Community Hospital. “It’s a good source of fiber, vitamins and minerals, and you can substitute with any other vegetables that you'd like.”
Eating a good breakfast kick-starts your metabolism by helping you burn calories throughout the day.
"The body and brain need some fuel to get moving," says Christina. "Breakfast is one of the most important meals of the day because it helps curb the craving to eat larger portions, which can ultimately lead to weight gain."
1/2 cup tomato, diced
1 tablespoon extra virgin olive oil
1 teaspoon thyme, dried or fresh
1/2 cup onion, chopped fine
1 cup fresh spinach
1 cup asparagus, cut into 1-inch pieces
4 large eggs
2 cloves garlic, minced
1 teaspoon rosemary, dried or fresh
1 cup zucchini, sliced
2 egg whites
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 spritz cooking spray
- Preheat oven to 350 degrees F. Heat a pan over medium-high heat. Add oil to the hot pan and sauté onions for five minutes.
- Add zucchini, asparagus, tomato, garlic, thyme and rosemary. Saute for eight to 10 minutes, then add spinach and cook for another two to three minutes before removing from heat. Season with salt and black pepper.
- Beat eggs and egg whites in a small bowl.
- Coat a 9-inch pie pan with a spritz of cooking spray. Add vegetables to pie dish then add eggs.
- Bake for 20 to 25 minutes until egg has set. Serve with whole wheat toast.