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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 129.0
  • Total Fat: 9.6 g
  • Cholesterol: 153.3 mg
  • Sodium: 74.4 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.9 g

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

Submitted by: CINDILP

Introduction

An egg dish that can be frozen in individual servings for a quick breakfast An egg dish that can be frozen in individual servings for a quick breakfast
Number of Servings: 9

Ingredients

    1 cup sliced Zucchini
    1 cup fresh Mushrooms, sliced
    1/4 cup Onions, chopped
    2 tbsp Olive Oil
    6 large Eggs
    1 cup shredded Swiss Cheese

Directions

Saute the vegetables with the olive oil. Put the vegetables in a bowl and cool slightly. Add the eggs and cheese. Put in a 8x8 baking dish and bake in 400 degree oven for about 20 - 30 minutes or until a knife inserted in the center comes out clean. Cool slightly and cut into 9 pieces. Can be frozen for future use.

Recipe can be varied using whatever cheese is on hand and using any vegetables that are available. Can use about 2 cups of leftover vegetables.

Number of Servings: 9

Recipe submitted by SparkPeople user CINDILP.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This was really easy to make plus the veggie options are interchangeable/limitless! I used some spinach and mushrooms and abit of leftover broccoli : ) - 6/7/10

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  • This sounds like a really good recipe that I will try; however, I'll use "egg beaters" for zero cholesterol. - 3/27/11

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  • Excellent-used some garlic and parsley for flavoring!! Yum yum!! - 3/27/11

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  • 10 minutes in the oven at 425. Sauté as recipe plus Spinach, broccoli, 6 cherry tomatoes, carrot bits in cast iron skillet, added fresh herbs, poured 3eggs with 2 T milk over top, 2oz Parmesan. Hot skillet Uncovered in oven. - 10/4/10

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  • Got me to eat veggies at breakfast. - 10/10/07

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