Cheese Vegetable & Ground Turkey Frittata
- Number of Servings: 6
Ingredients
6 large eggs1/4 cup low-fat (1-percent) milkGround Turkey1/4 cup grated Veggie ShredsOlive oil spray1 garlic clove, chopped1/4 cup white onion, diced1/2 cup asparagus, sliced into 1/2-inch sticks1 large zucchini, sliced into half-moons1/2 cup assorted mushrooms, sliced thinly1/4 cup tomato, chopped1 tablespoon fresh basil, chopped1 tablespoon fresh oregano, chopped1 tablespoon fresh thyme, chopped
1. Turn broiler on to low setting. In a medium bowl, whisk eggs, milk, bacon and grated Romano. Set aside.
2. Heat a medium nonstick saute pan over medium-high heat. Spray with olive oil. Add the minced garlic and chopped onion, and cook for 2 minutes.
3. Add asparagus and zucchini to pan. Saute 4 to 5 minutes.
4. Add mushrooms, chopped tomatoes, and freshly chopped basil, oregano and thyme, and saute for another 2 minutes. Add the egg mixture and cook for 4 to 5 minutes until the bottom has set and browned.
5. Place the frittata into the oven and broil until golden and fluffy. Remove from pan and cut into 6 portions.
Number of Servings: 6
Recipe submitted by SparkPeople user KLBRZE.
2. Heat a medium nonstick saute pan over medium-high heat. Spray with olive oil. Add the minced garlic and chopped onion, and cook for 2 minutes.
3. Add asparagus and zucchini to pan. Saute 4 to 5 minutes.
4. Add mushrooms, chopped tomatoes, and freshly chopped basil, oregano and thyme, and saute for another 2 minutes. Add the egg mixture and cook for 4 to 5 minutes until the bottom has set and browned.
5. Place the frittata into the oven and broil until golden and fluffy. Remove from pan and cut into 6 portions.
Number of Servings: 6
Recipe submitted by SparkPeople user KLBRZE.
Nutritional Info Amount Per Serving
- Calories: 141.6
- Total Fat: 6.5 g
- Cholesterol: 155.2 mg
- Sodium: 251.6 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.4 g
- Protein: 13.8 g
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