Frittatas are a great way to use up leftover vegetables and add some variety to your meals. They are also perfect for meal prep since they can be made in advance and stored in the fridge for a quick and easy meal throughout the week. This veggie-packed frittata is not only healthy but also very flavorful and easy to make.

The combination of eggs and vegetables in a frittata makes it a high-protein, high-fiber, and low-calorie meal. By adding a side of fruit salad, you will also get a boost of vitamins, minerals, and antioxidants. This meal is perfect for anyone looking for a healthy, easy, and delicious meal that is also suitable for a range of dietary needs. So, let’s get cooking!

Ingredients:

For the frittata:

  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 cup mixed vegetables (such as bell peppers, zucchini, mushrooms, and spinach), chopped
  • 1/4 cup shredded cheese (optional)

For the fruit salad:

  • 1 cup chopped fresh fruit (such as strawberries, blueberries, and mango)
  • 1/2 tablespoon honey
  • 1/2 tablespoon lime juice

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. In an oven-safe skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2-3 minutes, or until the onion is translucent.
  4. Add the mixed vegetables to the skillet and cook for 5-7 minutes, or until they are tender and lightly browned.
  5. Pour the egg mixture over the vegetables in the skillet. Sprinkle with shredded cheese, if desired.
  6. Place the skillet in the preheated oven and bake for 10-12 minutes, or until the eggs are set and the cheese is melted and bubbly.
  7. While the frittata is baking, prepare the fruit salad. In a small bowl, whisk together the honey and lime juice. Add the chopped fruit and toss to coat.
  8. Once the frittata is done baking, remove it from the oven and let it cool for a few minutes before slicing into portions.
  9. Serve the frittata with a side of the fruit salad.

Portion sizes:

  • Metric: 1/6 of the frittata and 1/2 cup of fruit salad per portion
  • Imperial: 1/6 of the frittata and 1/2 cup of fruit salad per portion

Nutritional information per portion:

  • Metric: 236 calories, 16g protein, 17g carbohydrates, 11g fat, 2g fiber
  • Imperial: 236 calories, 16g protein, 17g carbohydrates, 11g fat, 2g fiber

Enjoy your delicious and nutritious veggie-packed frittata with a side of fresh fruit salad for a satisfying and healthy meal!