Loaded Veggie Frittata

Serving size: 1 slice

Ingredients:

1 Tbsp olive oil

2 cloves garlic, minced

1 small onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1/2 zucchini, shredded

1/2 cup broccoli florets

1/4 cup sun dried tomatoes, chopped

2 eggs

5 egg whites

1/4 cup Parmesan cheese

1 tsp. dried oregano

1/4 tsp. red pepper flakes

1/2 tsp. pepper

Pinch of sea salt

Directions:

1. Preheat oven to 425 degrees

2. In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli and sun dried tomatoes, cooking an additional 2 minutes. Set aside

3. In a large bowl, whisk together eggs, Parmesan cheese, oregano, red pepper flakes, salt and pepper. Continue whisking until foamy

4. Place sauteed veggies in a pie dish lightly sprayed with oil and pour egg mixture over top, making sure to evenly coat all the veggies. Cover loosely with foil and bake in the oven at 425 for about 10 minutes

5. Reduce heat to 350 and continue baking for 25 minutes. You'll know it's done when a knife inserted comes out clean

Nutrition:

Calories: 90.5 

Fat: 4.6 g 

Carbs: 4.5 g 

Fiber: 1.2 g 

Protein: 9 g