Vegetable Frittata ( Copy )

Vegetable Frittata ( Copy )

Health Rating
Prep Cook Ready in Servings
5 min 10 min 15 min 2
Scheduled for:
Breakfast on Monday
Breakfast on Tuesday

Ingredients for 2

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4 medium egg Egg
1 tbsp Parsley, fresh
1/2 tsp Oregano, dried
1/4 tsp Garlic salt
1 dash Black pepper
2 tsp Butter, grass fed, unsalted
2 stalk(s) Green onion, scallion, ramp (chopped)
1/2 cup Broccoli, raw (or asparagus, green beans)
1/2 cup diced Celery


In a bowl, whisk together eggs, parsley, oregano, garlic salt (if using), pepper and 1 tbsp (15 mL) water. Set aside.

In a heavy skillet, melt margarine over medium heat. Sauté green onions, broccoli and celery for 4 to 5 minutes or until tender-crisp.

Pour egg mixture over vegetable mixture and cook for 30 seconds. Cover and cook for 2 to 3 minutes or until set. Cut frittata in half and slide out of the skillet onto warmed plates.


Nutrition Facts

Per Portion

Calories 192
Calories from fat 120
Calories from saturated fat 48
Total Fat 13.4 g
Saturated Fat 5.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 3.9 g
Cholesterol 350 mg
Sodium 154 mg
Potassium 330 mg
Total Carbohydrate 5.6 g
Dietary Fiber 1.8 g
Sugars 2.1 g
Protein 12.3 g

Dietary servings

Per Portion

Meat Alternative 1
Vegetables 1.3

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada