Ingredients

• 1 tablespoon olive oil
• 0.67 cups 1-inch pieces broccoli florets
• 0.5 reds bell pepper , chopped
• 0.5 sweets onion , chopped
• 6 marinateds olives , chopped
• 2 eggs
• 2 eggs whites
• 2 tablespoons whole milk
• 1 pinch salt and ground black pepper to taste
• 0.25 cups crumbled sheep's milk feta cheese , Optional

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving