Loaded Vegetable Fritatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Eggland's Best Large Egg, 6 Sweet peppers, red and yellow, 1 eachOnions, raw, 1 large Mushrooms, fresh, 2 cup, pieces or slices Baby Spinach (raw), 3 cup Garlic, 1 clove Coconut Oil, 1 TbspFreshly grated cheese, pecorino romano, 3 tbsp - Sheeps Milk for dairy free... it is better in my opinion than cows milk Romano.
Slice all veggies
Mince Garlic
Heat oil in non-stick skillet, over med heat, add onions peppers and garlic, sautee' until tender crisp, add mushrooms, stir together, and continue to cook until mushrooms are soft but not over cooked.
Beat eggs, adding slight amount of water to the eggs... 1 or 2 Tbsp only... pour over veggies, making sure egg is well distributed.
Lower heat to Low setting, cover with lid or foil and let steam away. Eggs will puff up and become light and fluffy. if not heat is too high.
Remove lid, sprinkle with cheese, cover and let melt with heat turned OFF... about 5 minutes. Slice and serve!
Serving Size: Makes 3 servings depending on personal
Number of Servings: 3
Recipe submitted by SparkPeople user CINDY_LU_WHO.
Mince Garlic
Heat oil in non-stick skillet, over med heat, add onions peppers and garlic, sautee' until tender crisp, add mushrooms, stir together, and continue to cook until mushrooms are soft but not over cooked.
Beat eggs, adding slight amount of water to the eggs... 1 or 2 Tbsp only... pour over veggies, making sure egg is well distributed.
Lower heat to Low setting, cover with lid or foil and let steam away. Eggs will puff up and become light and fluffy. if not heat is too high.
Remove lid, sprinkle with cheese, cover and let melt with heat turned OFF... about 5 minutes. Slice and serve!
Serving Size: Makes 3 servings depending on personal
Number of Servings: 3
Recipe submitted by SparkPeople user CINDY_LU_WHO.
Nutritional Info Amount Per Serving
- Calories: 241.3
- Total Fat: 14.4 g
- Cholesterol: 350.0 mg
- Sodium: 170.1 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.9 g
- Protein: 16.8 g
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