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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 222.8
  • Total Fat: 14.6 g
  • Cholesterol: 228.7 mg
  • Sodium: 340.3 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 14.8 g

View full nutritional breakdown of Summer frittata calories by ingredient
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Summer frittata

Submitted by: AKASHA66

Introduction

Feel free to vary the veggies in it, grill them before they go in, use no meat, or different meat or cheese, etc. Feel free to vary the veggies in it, grill them before they go in, use no meat, or different meat or cheese, etc.
Number of Servings: 6

Ingredients

    8 small eggs
    8 slices cooked and crumbled bacon
    1 small chopped onion
    150 gr soft goat cheese, mushed
    .33 cup ff milk
    3 small sliced zucchini
    1 small chopped onion
    1 small chopped eggplant
    garlic, parsley, salt, pepper to taste,
    2 small sliced tomatoes

Directions

Makes 6 slices cooked in pie plate Bake about 50 minutes in 400° preheated oven. Pam pie plate first.

Chop the bacon if it is raw, and all the veggies except the tomato.

Pam a frying pan and cook it all together until most of the moisture is gone from the veggies and the bacon is cooked

Pam the pie plate.

Mix the eggs, mushed goat cheese, milk and herbs and soices if you are using them.

Turn cooked veggie bacon mixture into pie plate, add egg mixture.

Decorate with thin slices of tomatoes.

Bake about 50 minutes til done.

Eat hot, warm, or cold. Room temp is how I prefer it.

Serve with a big salad for a pretty, healthy and full of veggies summer dish.

Number of Servings: 6

Recipe submitted by SparkPeople user AKASHA66.






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