Vegetable and Feta Baked Frittata

Vegetable and Feta Baked Frittata
Vegetable and Feta Baked Frittata
It's foolproof to make—just add everything and bake—but you'll look like a rock star when you serve it. -Scott
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 servings
Egg Mushroom Vegetable Breakfast Brunch Bake Low Fat Low Cal Feta Asparagus Pea Spring Healthy Self
  • 1 teaspoon olive oil
  • 1 tablespoon fresh chopped dill
  • 1/4 cup peas
  • 1 scallion, thinly sliced
  • 8 cremini mushrooms, thinly sliced
  • 1/4 cup thinly sliced shallots
  • 4 asparagus spears, cut into 1-inch pieces
  • 4 egg whites, lightly beaten
  • 1 ounce reduced-fat feta, crumbled
  • 4 slices grilled canadian turkey bacon

Preparation Heat oven to 350°F. In a medium oven-safe frying pan, heat oil over medium heat. Cook mushrooms and shallots until browned, 5 to 7 minutes. Season with salt and black pepper. Mix in asparagus, scallion, peas and dill. Pour egg whites on top of mixture; sprinkle on cheese; shake pan to incorporate. Bake until egg whites are set, 15 to 20 minutes. Serve immediately with turkey bacon on the side. Per seving: 205 calories, 7 g fat, 3 g saturated fat, 12 g carbohydrate, 2 g fiber, 24 g protein Nutritional analysis provided by Self

Preparation Heat oven to 350°F. In a medium oven-safe frying pan, heat oil over medium heat. Cook mushrooms and shallots until browned, 5 to 7 minutes. Season with salt and black pepper. Mix in asparagus, scallion, peas and dill. Pour egg whites on top of mixture; sprinkle on cheese; shake pan to incorporate. Bake until egg whites are set, 15 to 20 minutes. Serve immediately with turkey bacon on the side. Per seving: 205 calories, 7 g fat, 3 g saturated fat, 12 g carbohydrate, 2 g fiber, 24 g protein Nutritional analysis provided by Self

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