Summer Vegetable Avocado Frittata
Summer Vegetable Avocado Frittata
  • prep: 15 min
  • cook: 40 min
  • total: 55 min
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  • servings:
  • Ingredients

    • 1 tablespoon olive oil
    • 1 medium zucchini squash (chopped)
    • 1 small yellow squash (chopped)
    • 1/2 red bell pepper (finely chopped)
    • 3 large kale leaves (finely choppe)
    • 6 large basil leaves (chopped)
    • 1 teaspoon sea salt
    • 1 teaspoon dried oregano
    • 10 large eggs
    • 1/2 large ripe avocado (peeled and diced)

    Instructions

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    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 30 % Daily Value *
    • Total Fat: 3 g 5.21%
    • Saturated Fat: 0 g 2.34%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 514 mg 21.43%
    • Calcium: 5 mg 0.5%
    • Potassium: 5 mg 0.14%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.61%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0.42%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.09%
    • Vitamin C 0.01%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq