This frittata is low in carbohydrates and contains a lot of vegetables. It is a great addition to a brunch in the spring.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup cauliflower florets
- 1 cup broccoli florets
- ¼ cup diced carrots
- cooking spray
- 6 large eggs
- 2 ½ ounces shredded Cheddar cheese
- ¼ cup low-fat half-and-half
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine cauliflower, broccoli, and carrots in a microwave-safe steamer; add water. Microwave vegetables until they are crisp-tender, about 3 minutes. Drain off water.
- Spray an 9-inch pie pan with nonstick spray. Spread vegetables in the pie pan.
- Beat eggs in a bowl until light and lemon colored. Add Cheddar cheese, half-and-half, salt, and pepper. Stir to combine and pour over the vegetables.
- Bake in the preheated oven until eggs are set, about 35 minutes.
Nutrition Facts
| Calories | 103 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 129 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |