Vegetable Fritatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1Tbsp Olive Oil1 Sweet Yellow Onion, diced1 Medium Red Bell Pepper, diced2 cloves garlic, minced1/3 cup Sun Dried Tomatoes chopped1 package frozen Spinach, thawed and squeezed dry1 package frozen Artichoke Hearts, thawed & chopped into chunks1/2 C Asiago Cheese, Shredded12 Eggs, beaten
Preheat oven to 350. Spray a 9 x 13 backin pan with cooking spray.
Heat oil in a skillet. Add onions and peppers. Saute until soft. Add garlic and sun dried tomatoes, cook to heat through and release flavors. Remove from heat. Add Spinach and Artichokes, let cool.
Ina a large bowl, beat eggs until light and fluffy.
Add 1/2 of Asiago to vegetable mixture. Add vegetables to eggs and mix.
Pour egg/vegetable mixture into prepared 9 x 13 baking pan. Sprinkle remaining Asiago over top.
Bake for 35-45 minutes until eggs are set and cheese on top is golden.
Remove from oven and let sit 5 minutes before cutting into 12 pieces. Serve hot.
Serving Size: makes 12 3inch servings
Number of Servings: 12
Recipe submitted by SparkPeople user SCUPCHURCH.
Heat oil in a skillet. Add onions and peppers. Saute until soft. Add garlic and sun dried tomatoes, cook to heat through and release flavors. Remove from heat. Add Spinach and Artichokes, let cool.
Ina a large bowl, beat eggs until light and fluffy.
Add 1/2 of Asiago to vegetable mixture. Add vegetables to eggs and mix.
Pour egg/vegetable mixture into prepared 9 x 13 baking pan. Sprinkle remaining Asiago over top.
Bake for 35-45 minutes until eggs are set and cheese on top is golden.
Remove from oven and let sit 5 minutes before cutting into 12 pieces. Serve hot.
Serving Size: makes 12 3inch servings
Number of Servings: 12
Recipe submitted by SparkPeople user SCUPCHURCH.
Nutritional Info Amount Per Serving
- Calories: 141.5
- Total Fat: 9.3 g
- Cholesterol: 191.6 mg
- Sodium: 227.0 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.9 g
- Protein: 10.4 g
Member Reviews