Veggie Frittata
- Number of Servings: 3
Ingredients
2 eggs6T egg whites2 C spinach, fresh1 C chopped yellow squash and zucchini1/2 C sliced onion2 T skim milk2 small Roma tomatoes, sliced4 oz fresh Mozzarella
Scramble two eggs and 6 T egg whites in a bowl with 2 T skim milk.
Heat non-stick oven-proof skillet. Add onion and squash and saute until tender. Add spinach to wilt. Pour egg mixture over and let set. Top with tomato slices and cheese.
Bake at 350F until browned on top.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user DECAFAFTERNOON.
Heat non-stick oven-proof skillet. Add onion and squash and saute until tender. Add spinach to wilt. Pour egg mixture over and let set. Top with tomato slices and cheese.
Bake at 350F until browned on top.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user DECAFAFTERNOON.
Nutritional Info Amount Per Serving
- Calories: 180.5
- Total Fat: 9.5 g
- Cholesterol: 145.5 mg
- Sodium: 295.9 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.2 g
- Protein: 18.1 g
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