Clean Eating Dinner Veggie Frittata with Mixed Greens
Clean Eating Dinner Veggie Frittata with Mixed Greens is a vibrant and nutritious dish that brings together fluffy eggs and a medley of colorful vegetables. This delightful frittata is perfect for brunch or a quick weeknight dinner, offering a satisfying blend of textures and flavors that align with your clean eating goals. Serve it warm alongside mixed greens for an extra touch of freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Clean Eating
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach (or kale)
- 1 cup diced bell peppers (red, yellow, or orange)
- 1 medium onion (diced)
- 1 cup grated zucchini
- Optional: ¼ cup crumbled feta cheese or cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an oven-safe skillet with nonstick cooking spray.
- Sauté the diced onions and bell peppers in the skillet over medium heat for about 5 minutes until softened. Add the grated zucchini and spinach, cooking until wilted (about 1 minute).
- In a large bowl, whisk together the eggs with salt and pepper until frothy.
- Pour the egg mixture over the sautéed veggies in the skillet. If desired, sprinkle cheese on top.
- Bake in the preheated oven for 20-25 minutes or until puffed up and golden brown.
- Allow to cool slightly before slicing into wedges and serve warm with mixed greens drizzled with olive oil.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg
Keywords: Feel free to swap vegetables based on your preferences or what's available. For added flavor, consider using herbs like basil or parsley. Leftover frittata can be stored in the refrigerator for up to four days.