Healthy
Frittata & Berries
So savory and satisfying, this breakfast frittata might just make it into your lunch and dinner rotation too. Best of all, it bakes in one skillet for easy cleanup.
This frittata earns its place on the Ajenda table because it combines protein-rich eggs and egg whites with colorful vegetables and a serving of fresh raspberries. Zucchini, red bell pepper, and scallion add flavor and texture, while feta brings a creamy finish. It’s a simple, satisfying meal that works for breakfast, lunch, or dinner.
Ingredients:
- 1 egg
- ½ cup egg whites
- Salt and pepper to taste
- 1 tsp extra-virgin olive oil
- 1 small zucchini, diced
- ½ red bell pepper, diced
- 1 scallion, sliced
- 2 tbsp crumbled feta
- ½ cup raspberries
Directions:
Preheat oven to 375°F. Whisk egg and egg whites in a medium bowl; season with salt and pepper.
Heat oil in a medium nonstick ovenproof skillet over medium. Add zucchini, bell pepper, and scallion; season and sauté until vegetables are tender, 3–5 minutes.
Add eggs and stir until eggs are beginning to set, about 2 minutes.
Bake in oven until eggs are set, about 5 minutes.
Sprinkle with feta.
Serve with raspberries.
Nutritional Information
- Calories: 337
- Protein: 29 g
- Fiber: 7 g
- Calcium: 260 g
