Breakfast

Heidi B.?s so veggie egg white frittata is for Breakfast.

Heidi B.?s so veggie egg white frittata takes 5 minutes to prepare.

Heidi B.?s so veggie egg white frittata takes 15 minutes to cook.

Heidi B.?s so veggie egg white frittata makes 4 servings.

The ingredients for Heidi B.?s so veggie egg white frittata are:

2 cup, chopped Kale
.5 cup, chopped Onions, raw
1 cup, chopped or diced Broccoli, fresh
1 cup, sliced Zucchini
2 cup Egg White--All Whites 100% liquid egg whites
2 tbsp Extra Virgin Olive Oil
2 serving Cheese - Tillamook Sliced Med. Cheddar (1 slice/serving)

Here is how you make Heidi B.?s so veggie egg white frittata:

Preheat oven to 450.Cook kale and onion in oil in big oven-safe pan, stirring occasionally until kale is wilted and onion is starting to brown. Meanwhile, microwave steam broccoli in a little water for 3 minutes. Chop cooked broccoli and one raw zucchini; toss in and cook a few minutes until squash is soft. Pour in egg whites and jiggle pan to disperse. Cook a few minutes until set around the edges. Cut or tear cheese into small pieces and dot top of frittata. Put in oven for about 10 minutes, until cheese is bubbly and egg is firm.Serving Size: 1/4 frittataNumber of Servings: 4Recipe submitted by SparkPeople user DR_HEIDI.

The nutritional information for Heidi B.?s so veggie egg white frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 204.2

• Total Fat: 10.9 g
• Cholesterol: 10.0 mg
• Sodium: 275.3 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 3.0 g
• Protein: 16.9 g

The dietary needs meet for Heidi B.?s so veggie egg white frittata is Vegetarian