Veggie Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*4 eggs, whole*4 egg whites*1/4 c ricotta cheese, part skim*1/4 c milk, non-fat*PAM cooking spray*1 c white onion, diced*2 c broccoli, chopped*1 c butternut squash, 3/4" cubes*1 c mushrooms, sliced*1/2 c Veggie Shreds, Cheddar*Salt & Pepper, to taste
** Preheat oven to 350 degrees F
1. Saute' onions in 9-10" skillet using PAM cooking spray until they soften.
2. Add Broccoli and Squash, cooking until they are slightly tender, then add mushrooms. Continue to cook until all veggies are tender.
3. While veggies are cooking, mix eggs, whites and ricotta in a seperate bowl until mixture is smooth. Add Veggie shreds to this mixture, whisking them in evenly.
4. Once veggies are cooked, pour egg mixture into the skillet with them. Cook over a low flame until the eggs start to firm up. The center of the frittata will still be liquidy.
5. Place the skillet in your preheated oven and cook for 15-20 minutes, or until a toothpick comes out clean from the center of the fritatta.
Number of Servings: 4
Recipe submitted by SparkPeople user KATIELETTS.
1. Saute' onions in 9-10" skillet using PAM cooking spray until they soften.
2. Add Broccoli and Squash, cooking until they are slightly tender, then add mushrooms. Continue to cook until all veggies are tender.
3. While veggies are cooking, mix eggs, whites and ricotta in a seperate bowl until mixture is smooth. Add Veggie shreds to this mixture, whisking them in evenly.
4. Once veggies are cooked, pour egg mixture into the skillet with them. Cook over a low flame until the eggs start to firm up. The center of the frittata will still be liquidy.
5. Place the skillet in your preheated oven and cook for 15-20 minutes, or until a toothpick comes out clean from the center of the fritatta.
Number of Servings: 4
Recipe submitted by SparkPeople user KATIELETTS.
Nutritional Info Amount Per Serving
- Calories: 206.9
- Total Fat: 8.7 g
- Cholesterol: 217.6 mg
- Sodium: 291.4 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 3.8 g
- Protein: 19.3 g
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