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Low Carb Vegetable Frittata
Source: dLife

Simple frittata filled with cheese and colorful vegetables.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 169.8
Total Carbs 4.5 g
Dietary Fiber 1.5 g
Sugars 1.8 g
Total Fat 11.8 g
Saturated Fat 4.5 g
Unsaturated Fat 1.2 g
Potassium 218.2 mg
Protein 12.3 g
Sodium 199.0 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 2 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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2 tsp  extra virgin olive oil
6 each  scallions
1 each  medium bell peppers
1 cup  fresh broccoli florets
8 each  eggs
2 tbsp  chopped parsley
1 tsp  ground oregano
0.125 tsp  tabasco sauce
1 pinch  black pepper
1 pinch  salt
0 1/2 cup  shredded cheddar cheese
1 tbsp  grated Parmesan cheese
  1. Cook the broccoli for 2 minutes in a pot of boiling water. Drain.
  2. Heat the oil in a large nonstick skillet over medium heat. Add the scallions, bell pepper, and broccoli, and saute for 2 minutes.
  3. In a large bowl, whisk the eggs, parsley, oregano, and hot sauce until the whites are completely incorporated. Pour the eggs over the vegetables and season with salt and pepper.
  4. Sprinkle the cheeses on the surface and cover with a tight-fitting lid. Reduce the heat to the lowest possible level.
  5. Cook without disturbing the egg mixture until the eggs are set, about 10 minutes. Cut into wedges and serve.

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