Vegetable Stovetop Frittata

A light and high-protein vegetarian egg dish, easy and fast, which can be enjoyed hot or cold with a green salad for lunch or some whole grain bread for breakfast. I love to eat this after a hard workout or bike ride. Serves 2 but easily scalable. Cut in half and serve with toast, a small salad, or some fresh fruit.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 289 Calories

Ingredients

• 2 eggs
• 2 egg whites
• 1 tablespoon olive oil
• 1 pinch salt and ground black pepper to taste
• ½ red bell pepper, chopped
• 2 tablespoons whole milk
• ½ sweet onion, chopped
• ⅔ cup 1-inch pieces broccoli florets
• 6 marinated olives, chopped
• ¼ cup crumbled sheep's milk feta cheese (Optional)

Recipe Instructions

Step 1

Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.

Step 2

Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.

Step 3

Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.