Low Sodium Frittata
This low sodium frittata is a heart-healthy breakfast packed with flavor and nutrients. It's versatile, easy to make, and can be tailored to your taste preferences using whatever vegetables you have on hand.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 ½ cups chopped vegetables of your choice
- 8 large eggs
- 1/4 cup milk or unsweetened plant-based milk
- 1/4 cup shredded low-sodium cheese optional
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in an oven-safe skillet. Add onions and cook until softened. Add your chosen vegetables and cook until tender-crisp.
- Whisk together eggs, milk, cheese (if using), garlic powder, pepper, and a pinch of salt (if desired).
- Pour egg mixture over vegetables and tilt the pan to distribute evenly.
- Bake in a preheated 375°F (190°C) oven for 15-20 minutes or until eggs are set.
- Let cool slightly before slicing and serving.
Notes
- Use a greased baking dish if you don't have a skillet.
- Add fresh herbs or a pinch of red pepper flakes for extra flavor.
- Serve hot, warm, or at room temperature.
Nutrition
Serving: 1gCalories: 223.1kcalCarbohydrates: 5.6gProtein: 15.4gFat: 16.1gSaturated Fat: 5.1gTrans Fat: 0.1gCholesterol: 378.3mgSodium: 159.4mgFiber: 1.1gSugar: 3.1g
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