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Spring Veggie Frittata
This spring veggie frittata is so easy to make and is the perfect anytime meal. You can easily make this recipe ahead of time and is great as breakfast, lunch or dinner! Gluten free, vegetarian, grain free, paleo and whole30 approved!
In a medium skillet over medium to medium high heat, spray the pan with non-stick coconut oil or add 1/2 tbs. coconut oil and allow the oil to melt. Add the chopped asparagus and broccoli.
Saute the veggies for 3-4 minutes or until slightly tender and brown.Add the garlic powder, salt and dried thyme to the veggies and stir well.
Remove from heat.
Spray two pie pans with non-stick spray.
Divide the veggies between the two pans. Add the chopped tomatoes to the cooked veggies.
In a bowl, add the egg whites and eggs, whip until combined. Pour over the veggies in the two pie pans.
Bake in the oven for about 25-30 minutes until the eggs have set up and are firm to the touch.
Let cool slightly, serve at room temperature, cold or hot!
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
118
Fat
3
g
Carbohydrates
10
g
Fiber
3
g
Sugar
3
g
Protein
13
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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