By indie younis
Preheat your oven to 350°F (175°C).
In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Peel and grate the carrot, finely chop the bell pepper, and cube the apple.
In a large oven-safe skillet, heat the olive oil over medium heat. Add the grated carrot and chopped bell pepper, sautéing them for about 5 minutes until slightly softened.
Pour in the egg mixture into the skillet, adding the cubed apples and halved grapes distributed evenly. Allow the mixture to cook for about 2-3 minutes on the stovetop until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden brown on top.
Meanwhile, mix the ketchup and orange juice in a small bowl to create a simple citrus ketchup glaze.
Once the frittata is done, remove it from the oven. Drizzle the citrus ketchup glaze over the top.
Scatter fresh blueberries over the frittata before serving. Slice into wedges and enjoy warm.
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This Breakfast Brunch Vegetarian Healthy recipe is ready in 35 minutes and features milk, eggs, carrots and other delicious ingredients. Contains 180 calories total.
Preheat your oven to 350°F (175°C).
In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Peel and grate the carrot, finely chop the bell pepper, and cube the apple.
In a large oven-safe skillet, heat the olive oil over medium heat. Add the grated carrot and chopped bell pepper, sautéing them for about 5 minutes until slightly softened.
Pour in the egg mixture into the skillet, adding the cubed apples and halved grapes distributed evenly. Allow the mixture to cook for about 2-3 minutes on the stovetop until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden brown on top.
Meanwhile, mix the ketchup and orange juice in a small bowl to create a simple citrus ketchup glaze.
Once the frittata is done, remove it from the oven. Drizzle the citrus ketchup glaze over the top.
Scatter fresh blueberries over the frittata before serving. Slice into wedges and enjoy warm.
Calories per Serving: 180
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