Vegetable Frittata


5 Fats | 16 carbs | 32 Protein

makes: 1 serving, eight inch cast iron pan

Time: 25 minutes


  • Cast iron pan, 8 inch. Or an oven safe dish.  
  • Cutting board
  • Spray oil
  • Knife


  • Egg whites, Southwester Style, 260 grams
  • Zucchini, 200 grams
  • Green Bell Pepper, chopped, 80 grams
  • Broccoli, 100 grams
  • Tomato, 50 grams
  • Mushrooms, 40 grams
  • Egg, 1 medium


  1. Set oven to 350F
  2. Cut zucchini into thin strips. Cut the rest of the vegetables to desired size.
  3. The quickest way to cook this frittata is to have some of the vegetables already cooked. One way to do that is to microwave them for a couple minutes. Take the zucchini, microwave for 1 minute. 
  4. Microwave broccoli for 2 minutes in a bowl with water. 
  5. Spray your cast iron pan with spray oil. Layer zucchini on the bottom.
  6. Pour the egg whites, arrange the remaining vegetables on top. 
  7. Bake for about 10-15 minutes once you notice that the eggs have set. 
  8. Take it out of the oven and crack the whole egg on top (you can skip this if you want to save the fat macros. 
  9. Cook for another 3-5 minutes until the egg is cooked to your desired doneness!
  10. Enjoy!