Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 102.3
- Total Fat: 4.5 g
- Cholesterol: 34.0 mg
- Sodium: 147.9 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.2 g
- Protein: 8.2 g
View full nutritional breakdown of Jennifer's Veggie Frittata calories by ingredient
Jennifer's Veggie Frittata
Submitted by: JSTOCKWELLNumber of Servings: 6
Ingredients
-
1 T Olive Oil
I C Sweet Onion, diced
2 Red Potatoes, steamed and diced
2 C fresh spinach, stems removed
1 Plum tomato, sliced, halved and blotted
5 Egg Whites
I whole egg
2 oz Fage 0%
1 oz Fresh Parmesan Cheese
S+P
Tips
Directions
Preheat oven to 375 degrees.
Saute onion and red potato in a little olive oil. Transfer to 11.7" pan sprayed w cooking spray.
Wilt spinach and set atop potato-onion mixture. Slice and halve plum tomato, place over spinach and push down a bit.
Beat 5 egg whites w one whole egg; add fage and beat again. Season w S+P. Pour mixture over onion-potato-spinach mixture and top with freshly shaved Parmesan.
Bake at 375 for 30 minutes or until cheese has melted, top is browned and fritatta is puffy. Cool, cut into six squares.
6 Servings.
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JSTOCKWELL.
Saute onion and red potato in a little olive oil. Transfer to 11.7" pan sprayed w cooking spray.
Wilt spinach and set atop potato-onion mixture. Slice and halve plum tomato, place over spinach and push down a bit.
Beat 5 egg whites w one whole egg; add fage and beat again. Season w S+P. Pour mixture over onion-potato-spinach mixture and top with freshly shaved Parmesan.
Bake at 375 for 30 minutes or until cheese has melted, top is browned and fritatta is puffy. Cool, cut into six squares.
6 Servings.
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JSTOCKWELL.
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