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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 284.0
  • Total Fat: 16.5 g
  • Cholesterol: 488.4 mg
  • Sodium: 301.7 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 20.8 g

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

Submitted by: KAIROSGRAMMY

Introduction

Healthy and Fill Egg meal, suitable for breakfast, lunch or dinner! Healthy and Fill Egg meal, suitable for breakfast, lunch or dinner!
Number of Servings: 2

Ingredients

    6 Medium Eggs
    1/4 C. Silk Almond Milk Unsweetened
    1 tbsp Smart Balance Light Buttery Spread
    1 Onion, sliced
    1 Zucchini, sliced & quartered
    1 bunch Broccoli, florets only
    Mushrooms, sliced
    2 cups fresh spinach
    Fresh Basil, finely chopped
    Salt & Pepper to taste

Directions

1. Preheat Oven to 350 Degrees
2. Saute Onions, garlic, mushrooms, zucchini & spinach, starting with the onions, garlic and ending with spinach which will wilt quickly. Salt & Pepper as you go. The salt will bring out the flavors of the veggies you are adding.
3. Mix eggs, milk & chopped basil.
4. Add egg mixture to veggies when veggies are all soft. Do not disturb.
5. When eggs are cooked on the bottom (use flipper to try lifting sides) put pan and all in the oven. Cook on 350 for about 20 minutes or until eggs are done on the top. Cut into 4 - 6 pieces. A serving is 1/2 the frittata.

Serving Size: 2 (1/2 of frittata)

Number of Servings: 2

Recipe submitted by SparkPeople user KAIROSGRAMMY.





TAGS:  Vegetarian Meals |

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