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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 191.0
  • Total Fat: 11.0 g
  • Cholesterol: 227.3 mg
  • Sodium: 264.9 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 18.3 g

View full nutritional breakdown of Italian Garden Frittata calories by ingredient
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Italian Garden Frittata

Submitted by: CLEWIS0607

Introduction

Not MY recipe, but one I made from a Pillsbury cookbook. It has some yummy veggies and is very filling while being fairly low calorie. Not MY recipe, but one I made from a Pillsbury cookbook. It has some yummy veggies and is very filling while being fairly low calorie.
Number of Servings: 4

Ingredients

    4 eggs
    8 egg whites
    1/4 tsp ground sage
    1/2 tsp salt
    1/4 tsp pepper
    1/2 cup cheddar cheese
    1 tsp olive oil
    1 small zucchini, sliced
    2 green onions, sliced
    2 Italian plum tomatoes, thinly sliced lengthwise

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Directions

1. In a medium bowl, combine eggs, sage, salt, pepper and 1/4 cup of the cheese; beat well. Set aside.

2. Heat oil in medium ovenproof nonstick skillet over medium heat until hot. Add zucchini and onions; cook and stir 2 minutes or until zucchini is tender. Add egg mixture; cook 2 minutes or until egg mixture is almost set, lifting edfes occasionally to allow uncooked egg mixture to flow to bottom of skillet.

3. Top frittata with tomato slices; sprinkle with remaining 1/4 cup cheese. Broil 4 to 6 inches from heat for 1 to 3 minutes or until top is set and begins to brown.

Servings: Makes 4 servings (when cut into 4 wedges, 1 wedge is a serving)

Number of Servings: 4

Recipe submitted by SparkPeople user CLEWIS0607.





TAGS:  Vegetarian Meals |

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