Baked Veggie Frittata (TF)

Baked Veggie Frittata (TF)

This Tomato-Free Baked Veggie Frittata Slice offers a light, fluffy texture with sautéed mushrooms, bell peppers, and spinach for a burst of savory flavors. The combination of herbs and garlic enhances the dish, making it both satisfying and appropriate for those avoiding tomatoes.
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Course: Breakfast
Keywords: bake, breakfast, easy, egg
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1
Calories: 200kcal

Ingredients
  

  • 2 large eggs
  • 1/4 cup spinach, chopped
  • 2 Tbsp bell peppers, diced (any color)
  • 1 Tbsp onion, finely diced
  • 1/4 cup mushrooms, sliced
  • 1 tsp olive oil
  • 1 small garlic clove, minced
  • 1/8 tsp thyme, dried
  • 1/8 tsp black pepper

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a small oven-safe dish (like a ramekin) with olive oil.
  • In a small skillet, heat 1 tsp olive oil over medium heat. Add the onion, garlic, and mushrooms, sautéing for 2-3 minutes until softened and tender. Add the bell peppers and spinach, cooking for another 2 minutes until all vegetables are tender.
  • In a bowl, whisk the eggs with thyme, black pepper, and a pinch of non-iodized salt. Stir in the sautéed vegetables.
  • Pour the mixture into the prepared dish. Bake for 15-20 minutes or until the frittata is set in the middle and lightly golden on top.

Nutrition

Calories: 200kcal | Carbohydrates: 5g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 151mg | Potassium: 329mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1850IU | Vitamin B1: 0.1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 2mg | Vitamin B6: 0.3mg | Vitamin B12: 1µg | Vitamin C: 29mg | Vitamin D: 2µg | Vitamin E: 2mg | Vitamin K: 41µg | Calcium: 75mg | Copper: 0.2mg | Folate: 77µg | Iron: 2mg | Manganese: 0.2mg | Magnesium: 25mg | Phosphorus: 236mg | Selenium: 34µg | Zinc: 2mg