Vegetable Frittata with Cheddar

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This frittata includes lots of veggies and is low in carbohydrates. It makes a lovely addition to a spring brunch.

Submitted by Anonymous

Published on October 6, 2020

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 cup cauliflower florets
1 cup broccoli florets
¼ cup diced carrots
cooking spray
6 large eggs
2 ½ ounces shredded Cheddar cheese
¼ cup low-fat half-and-half
salt and ground black pepper to taste

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Combine cauliflower, broccoli, and carrots in a microwave-safe steamer; add water. Microwave vegetables until they are crisp-tender, about 3 minutes. Drain off water.
Spray an 9-inch pie pan with nonstick spray. Spread vegetables in the pie pan.
Beat eggs in a bowl until light and lemon colored. Add Cheddar cheese, half-and-half, salt, and pepper. Stir to combine and pour over the vegetables.
Bake in the preheated oven until eggs are set, about 35 minutes.

Nutrition Facts (per serving)

103	Calories
7g	Fat
3g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 103
% Daily Value *
Total Fat 7g	9%
Saturated Fat 3g	16%
Cholesterol 149mg	50%
Sodium 129mg	6%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 8g	15%
Vitamin C 16mg	18%
Calcium 101mg	8%
Iron 1mg	5%
Potassium 162mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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