Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 284.0
- Total Fat: 16.9 g
- Cholesterol: 212.0 mg
- Sodium: 267.4 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 5.1 g
- Protein: 15.5 g
View full nutritional breakdown of Veggie frittata calories by ingredient
Veggie frittata
Submitted by: LESLEY210Introduction
A heart-healthy frittata A heart-healthy frittataNumber of Servings: 2
Ingredients
-
Evoo 1 tbsp
Onion, small 1
OR
Shallots 2
Garlic clove 1
Veggies (peppers, mushrooms, spinach, dried tomatoes etc)
Egg whites 1 1/4 cup
Eggs 2
Feta (or other cheese) 1/4 cup
Herbs (Basil, oregano, thyme etc., or fresh basil chopped fine)
Pepper, nutmeg
Tips
Directions
Beat eggs and egg whites, add dried herbs, pepper and nutmeg. Chop onions or shallots and garlic. Chop veggies small. Grate or crumble cheese.
Preheat oven to 375
In oven-proof frypan saute onions or shallots in evoo on medium heat until they start to caramelize. Add garlic and veggies, saute until soft. Add spinach and/or basil, if used, and allow to wilt. Add egg mix, spread veggies evenly and cook without stirring or scraping until the edges start to look set. Transfer pan to oven, cook for ~20 min, until top is set.
Serves 2. Can be eaten hot or cold.
Serving Size: 2
Preheat oven to 375
In oven-proof frypan saute onions or shallots in evoo on medium heat until they start to caramelize. Add garlic and veggies, saute until soft. Add spinach and/or basil, if used, and allow to wilt. Add egg mix, spread veggies evenly and cook without stirring or scraping until the edges start to look set. Transfer pan to oven, cook for ~20 min, until top is set.
Serves 2. Can be eaten hot or cold.
Serving Size: 2
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