Vegetable-Baked Frittata Paired with Summer Greens

 Vegetable-Baked Frittata Paired with Summer Greens

Frittata Ingredients:

- 6 eggs
- 1/2 cup diced bell peppers
- 1/2 cup diced zucchini
- 1/2 cup diced cherry tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup grated cheddar cheese (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil

Summer Greens Ingredients:

- 4 cups mixed summer greens (arugula, spinach, lettuce)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced red onion
- 1/4 cup crumbled feta cheese (optional)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Whisk eggs, salt, and pepper.
3. Add diced veggies, parsley, and cheese (if using) to eggs. Mix well.
4. Pour egg mixture into a greased 9-inch (23cm) baking dish.
5. Bake 25-30 minutes or until edges are golden brown.
6. Toss summer greens with cherry tomatoes, red onion, feta cheese (if using), olive oil, and lemon juice.
7. Slice frittata into wedges.
8. Serve with summer greens salad.

Tips and Variations:

- Use leftover veggies or add other favorites (e.g., mushrooms, broccoli).
- Substitute goat cheese or ricotta for cheddar.
- Add cooked meats (e.g., bacon, sausage) for added protein.
- Make individual frittatas in muffin tin.

Nutritional Information (approximate):

Per serving (1/6 of recipe):
- Calories: 220
- Protein: 18g
- Fat: 12g
- Saturated Fat: 3.5g
- Cholesterol: 180mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 2g
- Sodium: 250mg

Pairing Suggestions:

- Whole-grain toast or baguette
- Fresh fruit salad
- Grilled chicken or salmon
Enjoy your delicious and healthy Vegetable-Baked Frittata with Summer Greens!