SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 92.1
  • Total Fat: 5.1 g
  • Cholesterol: 23.8 mg
  • Sodium: 111.0 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 7.7 g

View full nutritional breakdown of Ricotta Frittata with Veggies and Rice calories by ingredient
Report Inappropriate Recipe

Ricotta Frittata with Veggies and Rice

Submitted by: HUCK_K

Introduction

Add or substitute vegetables as desired. The rice is there to soak up the liquid, so you could use couscous or any other absorbent grain or pasta for increased nutritional value. Add or substitute vegetables as desired. The rice is there to soak up the liquid, so you could use couscous or any other absorbent grain or pasta for increased nutritional value.
Number of Servings: 12

Ingredients

    Ingredients:
    3 eggs, fresh
    4 egg whites, fresh
    1 cup of each of the following (chopped or sliced):
    Ricotta Cheese, part skim
    Low-fat Cheddar or Colby Cheese, shredded
    Mushrooms, fresh
    Asparagus, fresh
    Bell Pepper, fresh
    Cauliflower, fresh
    1/4 cup Rice
    1/2 cup Red Onion, chopped
    2 Garlic Cloves, minced
    Herbs of choice, minced (I use rosemary, tarragon, caraway, basil, and black pepper)
    Olive Oil, 2 tbsp

Directions

Preheat oven to 400-425

1. 'Grease' baking dish with part of the olive oil, then use the rest to saute the onion and garlic. set to cool

2. Whisk eggs to fluffy, then add herbs, cheeses, and veggies.

3. Stir until mixed then pour into baking dish.

4. Cover with tin foil or lid and bake until rice is cooked and liquid is absorbed.

5. Remove from oven and slice around edges and into 12 servings before cooling.

Number of Servings: 12

Recipe submitted by SparkPeople user HUCK_K.






Great Stories from around the Web


Rate This Recipe