A light and high-protein vegetarian egg dish, easy and fast, which can be enjoyed hot or cold with a green salad for lunch or some whole grain bread for breakfast. I love to eat this after a hard workout or bike ride. Serves 2 but easily scalable. Cut in half and serve with toast, a small salad, or some fresh fruit.
Ingredients
- olive oil: 1 Tbsp
- 1-inch pieces broccoli florets: 0.66667 cup
- red bell pepper: 0.5 piece (chopped)
- sweet onion: 0.5 piece (chopped)
- marinated olives: 6 piece (chopped)
- eggs: 2 piece
- egg whites: 2 piece
- whole milk: 2 Tbsp
- pinch salt and ground black pepper: 1 piece (to taste)
- crumbled sheep's milk feta cheese: 0.25 cup (optional)
Metric Conversion
Stages of cooking
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Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
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Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
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Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.
