Description
A wholesome 150-calorie delight packed with vibrant vegetables and creamy eggs, perfect for any meal.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped zucchini
- 1/2 cup chopped mushrooms
- 1/4 cup chopped spinach
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper until frothy.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and bell pepper, sautéing until softened (about 5 minutes).
- Add zucchini and mushrooms; cook for another 5-7 minutes, stirring occasionally.
- Stir in the spinach and cook until just wilted, about 1-2 minutes.
- Pour the egg mixture evenly over the vegetables in the skillet. Gently stir to distribute.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until set and lightly golden.
- Let cool slightly before slicing and serving.
Notes
For fluffiest results, let eggs sit at room temperature before whisking. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 220mg