Skinny Chicken and Vegetable Frittata
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
chicken breast
6 pieces
eggs
3.53 oz
bell pepper
3.53 oz
spinach
1.77 oz
onion
2 cloves
garlic
2 tbsp
olive oil
1 tsp
salt
0.5 tsp
black pepper
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a large skillet, heat olive oil over medium heat. Add diced chicken breast and cook until no longer pink, about 5 minutes. Remove from heat and set aside.
Step 3
In the same skillet, add diced bell pepper, chopped onion, and minced garlic. Cook until vegetables are tender, about 5 minutes.
Step 4
In a large bowl, whisk together eggs, salt, and black pepper. Add cooked chicken and sautéed vegetables to the bowl and mix well.
Step 5
Pour the egg mixture into a greased baking dish. Bake in the preheated oven for 20-25 minutes, or until the frittata is set and golden brown on top.
Step 6
Remove from the oven and let it cool for a few minutes. Cut into slices and serve.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
5 g
(20
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.2205 g | 0.04% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.0882 g | 0.23% |
| Sugars | 0.0882 g | 0% |
| Protein | 0.882 g | 1.04% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 8.82 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.882 mg | 67.85% |
| Vitamin B12 | 1.323 mcg | 55.13% |
| Vitamin E | 0.441 mg | 2.94% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 1.1025 mcg | 0.22% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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