Rainbow Frittata

Rainbow Frittata

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From: Diabetic Living Magazine

This delicious frittata is loaded with heart-healthy, omega-3 enriched eggs and a medley of colorful vegetables. Start cooking the vegetables on the stove and finish them up in the oven with the egg mixture. To serve, top with avocado slices, grape tomatoes and a touch of sriracha.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Nonstick cooking spray
  • ¼ cup ½-inch pieces sweet potato
  • ¼ cup ½-inch pieces yellow sweet pepper
  • ¼ cup coarsely chopped fresh broccoli
  • 8 omega-3 enriched eggs
  • 1 teaspoon snipped fresh basil
  • ½ teaspoon snipped fresh thyme
  • ⅛ teaspoon salt
  • ⅛ teaspoon cracked black pepper
  • 1 avocado, halved, seeded, peeled and thinly sliced
  • 5½ cups grape or cherry tomatoes, halved
  • Sriracha sauce

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350 F. Coat an oven-going 10-inch nonstick skillet with cooking spray. Add sweet potato, sweet pepper and broccoli; cook and stir over medium 5 to 7 minutes or until tender.
  2. In a medium bowl whisk together eggs, basil, thyme, salt and black pepper. Pour mixture over vegetables in skillet. Cook, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift egg mixture so uncooked portion flows underneath.
  3. Transfer skillet to oven; cook 5 minutes or until egg mixture is set. Remove from oven. Let stand 2 minutes. Top servings with avocado and tomatoes. Drizzle with sriracha.

Nutrition information

  • Serving size: ¼ frittata ( ¾ cup)
  • Per serving: 219 calories; 15 g fat(4 g sat); 3 g fiber; 8 g carbohydrates; 14 g protein; 91 mcg folate; 372 mg cholesterol; 2 g sugars; 2,112 IU vitamin A; 25 mg vitamin C; 71 mg calcium; 2 mg iron; 226 mg sodium; 456 mg potassium
  • Nutrition Bonus: Vitamin A (42% daily value), Vitamin C (42% dv), Folate (23% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 lean protein, 1½ vegetable, 1 fat

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