Start your day with a healthy, flavorful breakfast that’s easy to prepare. This Rainbow Vegetable Frittata is packed with colorful veggies like bell peppers, zucchini, and rainbow chard, making it the perfect nutrient-rich meal. Not only is it a great option for a family breakfast, but it also works as a post-workout brunch thanks to its high protein content from eggs. Serve it hot, fresh from the broiler, or enjoy it at room temperature.
Ingredients:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 red bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- Pinch of sea salt
- 1 zucchini, diced
- 5 stalks rainbow chard, thinly sliced
- 8 eggs, beaten
- Freshly ground black pepper to taste
Instructions:
- Preheat your oven’s broiler.
- In a 10-inch ovenproof, non-stick skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add the sliced red and orange bell peppers with a pinch of sea salt. Cook for 5-6 minutes until softened.
- Stir in the diced zucchini and cook for another 2 minutes. Then, add the rainbow chard along with 1 tablespoon of hot water. Continue cooking for 4-5 minutes until the chard wilts.
- Season the beaten eggs with salt and pepper, then pour them evenly over the sautéed vegetables. Gently shake the skillet to distribute everything.
- Cook over medium-low heat for 5-7 minutes, until the eggs are nearly set.
- Transfer the skillet to the broiler and cook for 2-3 minutes, until the top turns golden and the frittata is fully cooked through.
- Remove the skillet from the oven. Use a spatula to loosen the edges, then slide the frittata onto a plate. Cut into wedges and serve.
Variation:
If rainbow chard is unavailable, feel free to substitute with Swiss chard, spinach, or even kale. These alternatives may require slightly longer cooking times to soften.
Nutrition Info (Per Serving):
- Calories: 203
- Fat: 11g
- Saturated Fat: 3g
- Carbs: 6g
- Sugar: 5g
- Fiber: 3g
- Protein: 17g
- Sodium: 0.76g