Broccoli, Mushroom, and Spinach Frittata

Ingredients

¼ cup non-fat Greek yogurt

1 cup mushrooms, sliced

½ cup broccoli, chopped

6 eggs

½ yellow onion, diced

3 cups spinach

1 Tbsp olive oil

¾ cup non-fat milk

½ tsp salt

½ tsp garlic powder

½ tsp black pepper

½ red bell pepper, diced

Directions

1. Preheat your oven to 375°F. Place a nonstick skillet on the stovetop.

2. Grease a 9-inch pie dish / plate or baking dish with cooking spray, set-aside.

3. Add the olive oil to the skillet over medium heat. Once warm, add the diced onion, mushrooms, red bell pepper, broccoli, garlic powder, salt, and pepper.  Sauté for 5-7 minutes until the vegetables soften. Add in the spinach, continue to cook for 2-3 minutes or until the spinach wilts. Set aside.

4. In a medium bowl, whisk together the eggs, milk, and Greek yogurt. Set aside this egg mixture.

5. Add the cooked vegetables to the greased pie dish and spread it out evenly. Pour the quiche filling (egg mixture) on top of this.

6. Bake in the preheated oven for 40-55 minutes or until the center of the quiche is firm to the touch and is beginning to turn golden brown around the edges. Remove the dish from the oven and let cool on a wire rack for 10-15 minutes before slicing and serving.

Nutritional information:

6 Servings

Serving Size: 1/6  Recipe

Calories: 117.6 kcal

Total Fat: 6.9g

Saturated Fat: 1.9g

Cholesterol: 165.1mg

Sodium: 288.6mg

Total Carbohydrate: 5.4g

Protein: 8.9g

Fiber: 1.1g