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track your foodVegetable And Cheese Baked Frittata Recipe
A wholesome and nutritious start to your day or a perfect addition to any meal, the Vegetable and Cheese Baked Frittata is a delightfully tasty dish. Combining the goodness of eggs with a variety of vegetables and cheese, this frittata is not only a treat for the taste buds but also a colorful spectacle. Whether you're looking for a power-packed breakfast, a light lunch, or a cozy dinner, this frittata has got you covered.
π Mediterranean: Breakfast/Brunch
- π₯ Calories 400kcal
- π Protein 25g
- π Carbs 20g
- π§ Fat 30g
π₯ Ingredients:
- eggs (125g)
- cheddar cheese (40g)
- red bell pepper (25g)
- green beans (20g)
- onions (15g)
- kidney beans (20g)
- green peas (10g)
- seasonings (3g)
- olive oil or butter (8g)
π³ How to cook (4 servings):
Preparation
1. Preheat the oven to 375Β°F (190Β°C). 2. Chop the red bell pepper, green beans, onions, and kidney beans into small pieces. 3. Beat the eggs in a large bowl and season with salt and black pepper.
Cooking
1. Heat olive oil or butter in a skillet over medium heat. Add the onions and sautΓ© until translucent. 2. Add the red bell pepper, green beans, kidney beans, and green peas to the skillet and cook for about 5 minutes, or until the vegetables are tender. 3. Pour the beaten eggs over the vegetables in the skillet. Sprinkle grated cheddar cheese on top. 4. Cook on the stove for about 3-4 minutes, then transfer the skillet to the preheated oven. 5. Bake for 12-15 minutes, or until the frittata is set and the cheese is melted and lightly browned.
Serving
1. Let the frittata cool for a few minutes before slicing into wedges. 2. Serve warm, garnished with fresh herbs if desired.
βοΈ Nutrition facts:
This frittata is rich in protein, thanks to the eggs and cheese, and is packed with an assortment of vitamins and minerals from the varied vegetables used. With a good balance of carbs and fats, it offers a satisfying and healthful meal option that supports muscle maintenance and provides sustained energy.
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π₯ 550kcal β’ π 40g β’ π 35g β’ π§ 28g
π₯ 343kcal β’ π 4.5g β’ π 33.5g β’ π§ 24.75g
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