Sheet Pan Vegetable Frittata

Yield: 4 servings

Per Serving: 1 lean, 3 green, 3 condiments

Prep Time: 15 minutes Total Time: 30 minutes

Ingredients

• 12 large eggs

• 2 cups diced red bell pepper

• 2 cups small broccoli florets

• 2 cups quartered mushrooms

• 2 oz. reduced-fat, crumbled feta

• ¼ tsp salt

• ¼ tsp ground black pepper

Directions

1. Pre-heat oven to 400⁰F.

2. Line a sheet pan with parchment paper, making sure there is extra to hang over the edges of the pan so that the egg mixture holds its shape.

3. Whisk together the eggs and season with salt and pepper. Pour onto the lined sheet pan.

4. Sprinkle red bell pepper, broccoli florets, mushrooms, and feta evenly over beaten eggs.

5. Bake in oven about 15 minutes, rotating halfway through, until the center is cooked.

6. Remove from oven. Cut into 4 equal portions.

   
   

Tip: To reheat leftovers, place one serving on a microwave-safe plate and microwave for about 1½ to 2 minutes.

Nutrition Per Serving: 290 calories, 25g protein, 10g carbohydrate, 17g fat