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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

Low Carb Vegetable Frittata

Source: dLife

Simple frittata filled with cheese and colorful vegetables.

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 11.8 Fat, 0.7 Vegetables, 1.6 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

2.0
2 tsp extra virgin olive oil 6.0
6 each scallions 1.0
1 each medium bell peppers 1.0
1 cup fresh broccoli florets 8.0
8 each eggs 2.0
2 tbsp chopped parsley 1.0
1 tsp ground oregano 0.125
0.125 tsp tabasco sauce 1.0
1 pinch black pepper 1.0
1 pinch salt 0.5
0 1/2 cup shredded cheddar cheese 1.0
1 tbsp grated Parmesan cheese

Directions

Cook the broccoli for 2 minutes in a pot of boiling water. Drain.
Heat the oil in a large nonstick skillet over medium heat. Add the scallions, bell pepper, and broccoli, and saute for 2 minutes.
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.
Sprinkle the cheeses on the surface and cover with a tight-fitting lid. Reduce the heat to the lowest possible level.
Cook without disturbing the egg mixture until the eggs are set, about 10 minutes. Cut into wedges and serve.