Veggie Frittata with Tofu Shirataki

Name: Veggie Frittata with Tofu Shirataki Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 c. onion chopped (1/2 med); 1.5 c. zucchini thinly sliced (1 med); 2 cloves garlic minced; 1 medium tomato seeded and diced; 1 c. frozen or 2 c. fresh spinach; 1 pkg Tofu Shirataki rinsed drained cut into smaller lengths with kitchen shears; 2 t. dried basil; 1 t. dried oregano; 8 large eggs; 2 T. Skim milk; 1/4 c. grated Parmesan

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 c. onion, chopped (1/2 med)1.5 c. zucchini, thinly sliced (1 med)2 cloves garlic, minced1 medium tomato, seeded and diced 1 c. frozen or 2 c. fresh spinach1 pkg Tofu Shirataki, rinsed, drained, cut into smaller lengths with kitchen shears2 t. dried basil1 t. dried oregano8 large eggs2 T. Skim milk1/4 c. grated Parmesan

Directions

Preheat oven to 425. Spray 10 inch nonstick skillet with cooking spray. Cook onion and zucchini on medium heat until softened but not brown, about 4 min. Add garlic, tomato and spinach, cooking 2 min. Sprinkle with basil and oregano. Fold in shirataki so that it is evenly distributed. Beat eggs with milk, pouring over vegetables and noodles. Cook 2 min until eggs begin to set on edges. Sprinkle with Parmesan and place skillet in oven. Bake until eggs set in the center 10-12 minutes. Leaving pan in oven, preheat broiler. Broil frittata until golden brown, 1-2 min. Cut into four wedges and serve.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MARJIMAC63.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 236.0
Total Fat: 12.7 g
Cholesterol: 380.1 mg
Sodium: 310.1 mg
Total Carbs: 13.8 g
Dietary Fiber: 4.8 g
Protein: 18.9 g

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