Vegetable Frittata with Whole Grain Toast
A protein-rich frittata loaded with spinach, bell peppers, and mushrooms, served with whole grain toast and a side of fresh berries
Vegetable Frittata with Whole Grain Toast is a breakfast recipe ready in about 30 minutes. Each serving has approximately 668 kcal, 52g protein, 69g carbs, 23g fat. It fits a high-protein and vegetarian diet.
Preheat oven to 375°F (190°C)
Heat butter in a non-stick skillet over medium heat
Sauté mushrooms and bell peppers for 3-4 minutes until softened
Add spinach and cook for 2 minutes until wilted
In a bowl, whisk together eggs, milk, salt, and black pepper
Pour egg mixture over vegetables in the skillet
Cook on stovetop for 2-3 minutes until edges begin to set
Transfer skillet to oven and bake for 8-10 minutes until center is set
Toast whole grain bread and serve alongside frittata
Top with fresh blueberries and serve immediately