Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 148.8
- Total Fat: 9.0 g
- Cholesterol: 216.4 mg
- Sodium: 545.9 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.9 g
- Protein: 10.5 g
View full nutritional breakdown of Garden Vegetable Frittata calories by ingredient
Garden Vegetable Frittata
Submitted by: RICKIEBETH
Introduction
A lovely egg dish that highlights all the flavors of late spring. This dish can be made ahead of time and served room temperature. Perfect for brunch or even a light lunch! A lovely egg dish that highlights all the flavors of late spring. This dish can be made ahead of time and served room temperature. Perfect for brunch or even a light lunch!Number of Servings: 6
Ingredients
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1 pound asparagus
6 ounces button mushrooms
1 tbsp olive oil
1 clove garlic
1 shallot
1 small or 1/2 large zucchini
6 large eggs
1/3 cup 1% milk
1 tsp salt
1/4 tsp freshly ground black pepper
dash nutmeg
1 tbsp chopped chives
1/4 cup freshly grated parmesan cheese
2 medium or 1 large tomato
Directions
1. Preheat the oven to 350 degrees.
2. Wash and trim asparagus and cut into 1-inch long pieces. Blanch asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.
3. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.
4. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.
5. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.
6. Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish.
7. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.
8. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight -- allow to come to room temperature before serving.
Makes six servings
Number of Servings: 6
Recipe submitted by SparkPeople user RICKIEBETH.
2. Wash and trim asparagus and cut into 1-inch long pieces. Blanch asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.
3. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.
4. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.
5. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.
6. Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish.
7. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.
8. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight -- allow to come to room temperature before serving.
Makes six servings
Number of Servings: 6
Recipe submitted by SparkPeople user RICKIEBETH.
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Member Ratings For This Recipe
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Very Good
44 of 46 people found this review helpful -
Incredible!
31 of 31 people found this review helpful -
Incredible!
29 of 30 people found this review helpfulThis is just delicious! When I try a new recipe I usually follow the directions exactly and then make any changes next time. I won't be changing a thing on this one. My husband says "Make sure you keep this recipe!" We had it with some friends and they loved it too and asked for the recipe. Thanks! - 7/4/09
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Very Good
25 of 26 people found this review helpful -
Incredible!
23 of 23 people found this review helpful -
Incredible!
22 of 22 people found this review helpfulIt was really really good. Perfect for this warm day. I had to make a few subs because I didn't have everything. No asparagus, but I had roasted red peppers and brocolli so I add those with the mushrooms and zucs. I used cheddar cheese instead of parm. It was super good. I'll definitely make a - 5/14/08
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18 of 18 people found this review helpful -
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16 of 16 people found this review helpful -
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15 of 16 people found this review helpful -
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13 of 14 people found this review helpful -
13 of 15 people found this review helpful -
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9 of 9 people found this review helpful -
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9 of 9 people found this review helpful -
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9 of 9 people found this review helpful -
Very Good
9 of 10 people found this review helpful -
Very Good
9 of 10 people found this review helpful -
Incredible!
7 of 8 people found this review helpful -
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7 of 7 people found this review helpful -
Incredible!
6 of 6 people found this review helpful -
Incredible!
6 of 6 people found this review helpful -
Very Good
6 of 6 people found this review helpful -
Incredible!
5 of 5 people found this review helpfulThis was a hit at dinner tonight. I added some red pepper & sauteed it with the mushrooms, onions, and zucchini, and then added fresh basil along with the chives. I love the way the parmesan cheese leaves a crisp crust on the top without adding too much fat.
Subbed some egg whites, very good! - 7/22/09
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5 of 5 people found this review helpful -
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5 of 5 people found this review helpful -
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4 of 5 people found this review helpful
