Veggie Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 large eggs1/3 cup non fat milk1 large zucchini, shredded1 roma tomato, diced1 cup frozen chopped broccoli, thawed1 cup sliced mushrooms3 tablespoons salsa verde, or other salsa1 tsp. each: onion powder, garlic powder, salt and pepper3 Tbsp shredded parmesan cheese3/4 cup shredded cheddar jack cheese mix
Beat together the eggs and milk. Add all the veggies, salsa and seasonings. Mix until well incorperated.
Pour mixture into heated pan. cover and cook on low 35-45 until the eggs are cooked through. Flip onto a plate, then slide back into the pan to cook topside. Sprinkle with both kinds of cheese. Recover and cook until cheese is melted. Cut into 6 slices. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MDRATH.
Pour mixture into heated pan. cover and cook on low 35-45 until the eggs are cooked through. Flip onto a plate, then slide back into the pan to cook topside. Sprinkle with both kinds of cheese. Recover and cook until cheese is melted. Cut into 6 slices. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MDRATH.
Nutritional Info Amount Per Serving
- Calories: 175.0
- Total Fat: 11.0 g
- Cholesterol: 296.9 mg
- Sodium: 680.1 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.1 g
- Protein: 13.6 g
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