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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Frittata

Source: dLife

A delicious egg pie made with broccoli, mushrooms, asparagus, and garlic.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	133.0

Total Carbs	5.5 g

Dietary Fiber	2.3 g

Sugars	2.0 g

Total Fat	8.0 g

Saturated Fat	2.2 g

Unsaturated Fat	1.1 g

Potassium	350.8 mg

Protein	10.6 g

Sodium	105.2 mg

Dietary Exchanges 8.0 Fat, 0.9 Vegetables, 0.4 Meat, 1.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tsp olive oil 5.0
5 each eggs 1.0
1 cup steamed broccoli 0.5
0 1/2 cup fresh mushroom slices 1.0
1 cup Asparagus, cooked, drained 2.0
2 tsp minced garlic 2.0
2 tbsp fresh chives 1.0
1 tsp oregano leaves 1.0
1 tbsp fresh basil 0.125
0.125 tsp black pepper 4.0
4 tbsp grated parmesan cheese, low sodium

Directions

Preheat oven to 350°F.
Coat oven-proof skillet with olive oil.
In mixing bowl, whisk eggs. Add broccoli, mushrooms, asparagus, garlic, chives, oregano, basil, and black pepper. Stir until blended.
Pour into skillet.
Place skillet on middle rack of oven and bake 14 to 18 minutes, until set.
Remove from oven, let stand 5 minutes, loosen edges with spatula.
Sprinkle with grated cheese and cut into wedges.