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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 173.4
  • Total Fat: 7.1 g
  • Cholesterol: 3.0 mg
  • Sodium: 512.7 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 14.4 g

View full nutritional breakdown of Fresh Veggie Frittata w/ Egg Substitute calories by ingredient
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Fresh Veggie Frittata w/ Egg Substitute

Submitted by: JEANBRIDWELL

Introduction

Seasonal Vegetables come together in this anytime egg dish. Seasonal Vegetables come together in this anytime egg dish.
Number of Servings: 4

Ingredients

    5 large eggs, whisked together
    4 spears asparagus, 2 inch pieces
    4 oz artichoke hearts, thawed & drained
    1 red bell pepper, roasted, skinned, chopped
    1 clove garlic, diced
    1 cup diced peeled potato
    1 medium tomato, sliced
    1.5 oz shredded, low fat, sharp cheddar cheese
    1/2 tsp salt
    1/4 tsp black pepper (to taste)

Directions

Serves 4.
Preheat broiler. Whisk together eggs, half of salt and pepper in med bowl, set aside.
In a 7inch cast iron pan, heat 2 tsp EVOO over medium heat. Add potatoes, garlic and half of salt/pepper. Blanch artichokes and asparagus in microwave with 2 Tbs water on high approx 1 minute. When potatoes browned, add peppers, artichokes, asparagus and stir until uniformly warmed thru. Remove contents from pan, (do not wipe or wash the pan), Add 1 tsp EVOO, let pan re-warm to medium high heat, add eggs, do not stir. Count to 30, add veggies back in, turn off heat. Sprinkle with cheese, lay tomato sliced on top. Place pan under broiler until cheese lightly browned. Turn broiler off, and oven heat on to 350, leave dish to bake for about 15 minutes. Let set 3 minutes, serve!

Number of Servings: 4

Recipe submitted by SparkPeople user JEANLOUISE65.






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Member Ratings For This Recipe

  • Recipe indicates real eggs but I used egg substitute instead. I added sauteed leeks, mushrooms and more red and yellow pepper and removed artichoke hearts. Very tasty . I used low fat swiss cheese on top also. - 9/17/09

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