Yummy Veggie Fritatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 cups egg substitute3 cups baby spinach.25 cup kraft 2% italian blend cheese3 oz. (about 12) grape tomatoes, halved1 large spring onion (green onion), white and green1 tbsp. olive oil.75 cups mushrooms, slices or pieces2 tbsp parsley2 tbsp basil
Preheat oven to 400 degrees. Whisk eggs with 2 tablespoons water. Heat oil in fry pan (cast iron is best, but a regular pan will do), add all veggies except for spinach. Cook for 3 minutes, or until the onion turns translucent. Add spinach and saute until it starts to wilt. Sprinkle in herbs, the measurements are for fresh, but you can use dried, just use less. If you are using a cast iron skillet, pour eggs on top of veggies, if you are using a regular (not oven proof) fry pan, transfer veggies to baking dish (I used 8x8). Bake for about 20 minutes or until well risen and golden brown. Slice into fours, and serve a with a fresh green salad and fruit. (salad and fruit are not in the nutrional info, and whatever veggies you use, aside from what I have here, will alter the values as well.)
Number of Servings: 4
Recipe submitted by SparkPeople user TIME4ME2BFIT.
Number of Servings: 4
Recipe submitted by SparkPeople user TIME4ME2BFIT.
Nutritional Info Amount Per Serving
- Calories: 109.7
- Total Fat: 4.7 g
- Cholesterol: 4.7 mg
- Sodium: 247.9 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 1.0 g
- Protein: 12.1 g
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