VEGETABLE FRITTATA
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Summer Squash, 1 small-slicedZucchini, baby, 1 medium-slicedOnions, raw, 1 small-choppedRed Ripe Tomatoes, 1 medium whole (2-3/5" dia)-slicedEgg, fresh, 2 large Egg Beaters, 1/2 Cup*Milk, 2%, 1 cup Basil, 3 tbsp Garlic, 1 clove-mincedPepper, black, 1 tsp Salt, .5 tbsp Mozzarella Cheese, part skim milk, 8 oz -shredded
Combine squash, zucchini and onion in microwave safe bowl, cover, and microwave for 7-9 minutes on high or until vegetables are tender, and drain well.
Coat a 9" pie plate with cooking spray and transfer vegetables into pie plate. Top with 1/2 of the cheese and slices of tomato.
Whisk the eggs, milk, basil, garlic, salt, and pepper in large bowl and pour over the cheese and tomatoes.
Bake uncovered at 375F for 45-50 minutes ofr until a knife incerted near the center comes out clean. Add remaining mozzarella cheese during remaining 10 minutes of baking.
Let stand 10 minutes before cutting and serving.
This is very versatile and can be made with a variety of cheese and vegetables. Make it to your liking!
Number of Servings: 8
Recipe submitted by SparkPeople user SUSAN203.
Coat a 9" pie plate with cooking spray and transfer vegetables into pie plate. Top with 1/2 of the cheese and slices of tomato.
Whisk the eggs, milk, basil, garlic, salt, and pepper in large bowl and pour over the cheese and tomatoes.
Bake uncovered at 375F for 45-50 minutes ofr until a knife incerted near the center comes out clean. Add remaining mozzarella cheese during remaining 10 minutes of baking.
Let stand 10 minutes before cutting and serving.
This is very versatile and can be made with a variety of cheese and vegetables. Make it to your liking!
Number of Servings: 8
Recipe submitted by SparkPeople user SUSAN203.
Nutritional Info Amount Per Serving
- Calories: 129.6
- Total Fat: 7.0 g
- Cholesterol: 72.2 mg
- Sodium: 338.4 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.6 g
- Protein: 11.8 g
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