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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 120.3
  • Total Fat: 5.3 g
  • Cholesterol: 147.4 mg
  • Sodium: 180.4 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 10.7 g

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

Submitted by: GOLDTAG1

Introduction

This was made with vegetables that I always have in my kitchen. It is quick and easy to prep. Tasty too. This was made with vegetables that I always have in my kitchen. It is quick and easy to prep. Tasty too.
Number of Servings: 6

Ingredients

    4 whole eggs
    4 egg whites
    1 baby Vidalia or sweet onion, sliced thinly
    1 C Baby Portobello Mushrooms
    1/2 sweet Red Pepper chopped
    1 Shallot chopped
    1 clove garlic grated
    1/2 cup Spinach Julienned
    1/4 c skim milk
    1/4 cup grated Parmesan cheese
    Penzey's Ruth Ann's Muskego Ave. Seasoning


Tips

This can basically be made with any vegetables you have. Just chop them into equal sized pieces so they cook at the same time. This is also good with reduced fat cheddar cheese.


Directions

Thinly Slice onions. Preheat large skillet and spray with olive oil spray, or Misto. Cook on medium heat about 8 minutes. Meanwhile, dice shallot, and grate or finely dice garlic clove. Add to pan and cook for 2 minutes. Slice mushrooms (I sliced each into thirds for thickish slices. Add to skillet, add chopped pepper after a couple of minutes and finally put spinach in. Allow to cook together for about 5 minutes more. Pour into a 10 inch glass pie plate. Mix together eggs, egg whites and skim milk and beat with a whisk until well blended. Pour into pan and add sliced tomatoes around the top. Sprinkle with cheese and place in 350 degree oven for 35 minutes.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user GOLDTAG1.






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