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Roasted Veggie Frittata With Spinach Salad

Roasted Veggie Frittata With Spinach Salad

C&J Nutrition


  1. 2 eggs
    2 egg whites
    2 teaspoons olive oil, divided
    1 small white, yellow, or red potato, peeled and chopped (about 1/2 cup)
    3/4 cup roasted vegetables (leftover from Sunday)
    1/4 an avocado (leftover from the day prior)
    1 tablespoon chopped fresh parsley
    Salt and pepper to taste
    1.5 cups baby spinach
    3/4 cup sliced cucumber
    1/2 cup chopped carrots
    1 teaspoon red wine vinegar


  1. Preheat oven to 350 degrees
  2. Whisk eggs together in a small bowl.
  3. Heat olive oil in a small (6-8-inch) oven safe skillet over medium-high heat. Add the potatoes. Cook until they begin to soften, about 10 minutes.
  4. Add roasted vegetables, avocado, parsley, salt, and pepper, stirring to combine.
  5. Add eggs and let set 2 minutes, then transfer the skillet to the oven.
  6. Bake an additional 15 minutes or until eggs are firm and cooked through.
  7. Serve with spinach tossed with cucumber, carrots, 1 teaspoon olive oil, and vinegar.

Calories: 515.1
Protein: 25.6 g
Carbohydrate: 35.8 g
Dietary Fiber: 11.1 g
Total Sugars: 9.526 g
Total Fat: 31.5 g
Saturated Fat: 6.119 g

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