Roasted Vegetable Frittata

By substituting some whole eggs with egg whites and using a minimal amount of light white cheese, we kept the protein high and the saturated fat low without losing the classic fluffy texture.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 6 large eggs · 429 kcal in the whole recipe
• 4 egg whites · 62 kcal in the whole recipe
• 1 medium zucchini, diced · 26 kcal in the whole recipe
• 1 red bell pepper, diced · 37 kcal in the whole recipe
• 1.5 cups of broccoli florets, finely chopped · 51 kcal in the whole recipe
• 1 small onion, chopped · 32 kcal in the whole recipe
• 1.5 tablespoons of olive oil · 180 kcal in the whole recipe
• 60g crumbled light white cheese · 156 kcal in the whole recipe
• 1/4 cup semi-skimmed milk · 27 kcal in the whole recipe
• Salt and black pepper to taste

Method

1. Preheat the oven to 200°C (390°F).

   

2. Toss the zucchini, bell pepper, broccoli, and onion with olive oil, salt, and pepper on a baking sheet, then roast for 15 minutes.

   

3. In a large bowl, whisk the whole eggs, egg whites, milk, salt, and pepper until well combined.

   

4. Reduce the oven temperature to 180°C (350°F).

   

5. Transfer the roasted vegetables into a baking dish, pour the egg mixture over them, and sprinkle with the crumbled cheese.

   

6. Bake for 20-25 minutes until the eggs are completely set and the top is lightly golden.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.