- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 219.5
- Total Fat: 12.7 g
- Cholesterol: 125.7 mg
- Sodium: 279.2 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.0 g
- Protein: 18.6 g
Roasted vegetable frittataSubmitted by: CHICA9802
Introductiongreat way to use up leftover roasted veggies great way to use up leftover roasted veggies
1.5 cups zucchini-chopped
.5 cup fresh mushrooms
.75 cups red bell pepper
1 clove of garlic
.5 cup egg beaters
4 eggs, beaten with egg beaters
.25 c half-and-half
16 oz (2 cups) greek yogurt-plain nonfat
1 tsp salt
.25 tsp ground black pepper
May be even more low fat if you substitute more egg beaters for less eggs.
Lightly spray pam into a 9x13 inch baking dish.
In a large skillet or frying pan, pam over medium high heat. Add zucchini, mushrooms, leeks, red pepper and garlic; saute until tender. Remove from heat and let cool slightly.
In a large bowl, beat together the eggs and cream. Stir in yogurt, cheddar cheese, and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish.
Bake in preheated oven for one hour, or until center is set. Check after 40 minutes. Serve hot or cold.
Serving Size: 8-10 (calories for 8 servings)
Number of Servings: 8
Recipe submitted by SparkPeople user CHICA9802.