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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 105.7
  • Total Fat: 3.7 g
  • Cholesterol: 0.2 mg
  • Sodium: 255.2 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 2.1 g
  • Protein: 11.7 g

View full nutritional breakdown of Vegetable Frittata calories by ingredient
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Vegetable Frittata



Introduction

I modified the Garden Vegetable Frittata recipe, using Skim Milk, Egg Substitute, omitted the chives, since I did not have any on hand and added 1 yellow and 1 green zuccini. I modified the Garden Vegetable Frittata recipe, using Skim Milk, Egg Substitute, omitted the chives, since I did not have any on hand and added 1 yellow and 1 green zuccini.
Number of Servings: 8

Ingredients

    400 grams Asparagus, fresh, (yield from 1 lb)
    175 grams Mushrooms, fresh,
    1 tbsp Extra Virgin Olive Oil, Kirkland
    1 clove Garlic, 5 grams
    1 Shallot , 25 gram
    250 gram green Zuccini,
    180 gram yellow Zuccini,
    2 cups Kirkland Egg Starts,
    1/3 cup Milk, nonfat,
    1 tsp NoSalt, Sodium Free Salt Alternative,
    1/4 tsp Pepper, black,
    dash Nutmeg, ground
    24 slices medium (1/4" thick) Red Ripe Tomatoes,
    1/4 cup Kraft Parmesan Cheese,

Directions

1. Preheat the oven to 350 degrees.

2. Wash and trim asparagus and cut into 1-inch long pieces. Blanch asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.

3. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.

4. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.

5. In a large bowl, beat together egg substitue, milk, salt substitue, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.

6. Use silicone Muffin liners and ladle the egg and vegetable mixture into the Muffin Pan.

7. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 25 - 30 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.

8. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight -- allow to come to room temperature before serving.

Makes 24 muffins or 8 servings of 3 muffins each.


Number of Servings: 8

Recipe submitted by SparkPeople user GRETEL1128.





TAGS:  Vegetarian Meals |

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