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Golden Frittata

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Total Time (minutes)
50
Difficulty
1
Servings
4-6
Ingredients
9
Total Prep Time: 25 minutes
Calories Per Serving: 190
Nutrients

Nutrition Facts

Serving Size 217g

Amount per serving
Calories 190 Calories from fat: 45
% Daily Value*
Fat 5 g 8 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Cholesterol 0 mg 0 %
Sodium 360 mg 15 %
Potassium 870 mg 25 %
Carbohydrate 22 g 7 %
Fiber 3 g 12 %
Sugars 3 g
Protein 13 g
Vitamin A 15 %
Vitamin C 70 %
Calcium 8 %
Iron 15 %
Vitamin D 0 %
Vitamin E 4 %
Vitamin K 45 %
Thiamin 10 %
Riboflavin 20 %
Niacin 8 %
Vitamin B6 20 %
Folate 15 %
Vitamin B12 4 %
Biotin 0 %
Pantothenic Acid 20 %
Phosphorus 20 %
Iodine 0 %
Magnesium 10 %
Zinc 10 %
Selenium 30 %
Copper 6 %
Manganese 15 %
Chromium 0 %
Molybdenum 4 %
Chloride 2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A delicious breakfast packed full of fresh veggies!

Ingredients

  • 1 tablespoon olive oil 
  • 3 small DOLE® Russet Potatoes (about 12 ounces), chopped 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon ground black pepper 
  • 1/2 cup chopped red bell pepper 
  • 1/2 cup chopped DOLE Red Onion 
  • 2 cups chopped DOLE Broccoli 
  • 2 cups liquid egg whites 
  • 1/4 teaspoon ground turmeric

Directions

  1. Preheat oven to 350°F.
  2. Heat the olive oil in a 10″ non-stick, ovenproof skillet over medium-high heat. Add the potatoes, salt and pepper. Cook for 5 minutes until potatoes are beginning to brown. Add the bell pepper and onion; cook for 2 minutes longer. Add the broccoli and remove from heat.
  3. Combine the egg white and turmeric in a bowl. Pour over the vegetable mixture. Give the pan a few good shakes to ensure egg mixture settles over the bottom of the pan. Bake for 20 minutes until set in the center. Slide frittata onto a serving plate and serve warm or at room temperature.
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Golden Frittata A delicious breakfast packed full of fresh veggies! Prep Time: Cook time: Serves: 4-6
Nutrition facts: 190 Calories, 5 grams fat
Ingredients: 1 tablespoon olive oil , 3 small DOLE® Russet Potatoes (about 12 ounces), chopped , 1/2 teaspoon salt , 1/4 teaspoon ground black pepper , 1/2 cup chopped red bell pepper , 1/2 cup chopped DOLE Red Onion , 2 cups chopped DOLE Broccoli , 2 cups liquid egg whites , 1/4 teaspoon ground turmeric, Directions:Preheat oven to 350°F.
Heat the olive oil in a 10″ non-stick, ovenproof skillet over medium-high heat. Add the potatoes, salt and pepper. Cook for 5 minutes until potatoes are beginning to brown. Add the bell pepper and onion; cook for 2 minutes longer. Add the broccoli and remove from heat.
Combine the egg white and turmeric in a bowl. Pour over the vegetable mixture. Give the pan a few good shakes to ensure egg mixture settles over the bottom of the pan. Bake for 20 minutes until set in the center. Slide frittata onto a serving plate and serve warm or at room temperature.