Breakfast Veggie Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Eggs (whole)Egg whitesOnionZucchiniBroccoliAsparagusSaltPepperPaprika (optional)Cumin (optional)
Makes 6 servings.
Preheat oven to 400
Cut up all vegetables into similar sized pieces (I cubed everything)
Grate cheese.
Beat the eggs and egg whites together with salt and pepper (also cumin and paprika optional)
Grease an oven dish (brownie-type dish with at least 2" high sides. (I used 12" x 8" x 2.5" rectangular pyrex dish)
Fold veggies and cheese into eggs and pour mixture into baking dish
Set in oven for 15 to 20 minutes. Dish is done when dish is fluffy and 'firm' to push down on. Doesn't take long at all so watch carefully as ovens vary.
Remove from the oven, let cool a bit and slice into portions.
Notes: you can use all egg whites if trying to keep cholesterol down
Substitute any vegetables you like (spinach is popular but I can't eat it)
Number of Servings: 6
Recipe submitted by SparkPeople user SOCUTE.
Preheat oven to 400
Cut up all vegetables into similar sized pieces (I cubed everything)
Grate cheese.
Beat the eggs and egg whites together with salt and pepper (also cumin and paprika optional)
Grease an oven dish (brownie-type dish with at least 2" high sides. (I used 12" x 8" x 2.5" rectangular pyrex dish)
Fold veggies and cheese into eggs and pour mixture into baking dish
Set in oven for 15 to 20 minutes. Dish is done when dish is fluffy and 'firm' to push down on. Doesn't take long at all so watch carefully as ovens vary.
Remove from the oven, let cool a bit and slice into portions.
Notes: you can use all egg whites if trying to keep cholesterol down
Substitute any vegetables you like (spinach is popular but I can't eat it)
Number of Servings: 6
Recipe submitted by SparkPeople user SOCUTE.
Nutritional Info Amount Per Serving
- Calories: 140.0
- Total Fat: 8.7 g
- Cholesterol: 157.8 mg
- Sodium: 774.8 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 1.1 g
- Protein: 13.6 g
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