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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 82.8
  • Total Fat: 3.3 g
  • Cholesterol: 67.5 mg
  • Sodium: 208.1 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 7.7 g

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

Submitted by: STACIEK520

Introduction

This is an easy fritatta that I enjoy with a side of salsa and fresh fruit. The vidalia onion and tomato add a sweetness to this recipe. This is an easy fritatta that I enjoy with a side of salsa and fresh fruit. The vidalia onion and tomato add a sweetness to this recipe.
Number of Servings: 8

Ingredients


    3 large eggs
    3/4 cup egg whites
    3/4 cup better n eggs
    1 tablespoon olive oil
    1/2 medium vidalia onion chopped
    2 cans (4 oz) sliced canned mushrooms
    1 can del monte diced tomatoes (organic)
    1 cup chopped broccoli frozen (chopped when defrosted)

Directions

- heat oven to 350 degrees F
- spray 10 inch skillet pan with pam and put on med-high heat
- add oil and chopped onions to the pan, stirring occasionally until translucent (5-6 minutes)
- add broccoli, mushroom and tomatoes
- cook all ingredients until most of water from vegetables evaporate (about 5-6 minutes)
- while veggies are cooking, mix eggs, egg whites and eggs in a bowl
- add mixed egg mixture to vegetables and stir together until eggs and vegetables incorporate.
- put pan in oven for 20 minutes
- after 20 minutes, shut off oven and keep fritatta in the oven for another 10 minutes (this will help set the middle)
- take pan out of oven and let cool 5 minutes
- slice in 8 (be careful that pan may still be hot)


Serving Size: makes 8 "pie" slices using a 10 inch skillet pan

Number of Servings: 8

Recipe submitted by SparkPeople user STACIEK520.






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