Garden Vegetable Frittata
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 146.2
- Total Fat: 8.8 g
- Cholesterol: 189.9 mg
- Sodium: 553.9 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.9 g
- Protein: 10.6 g
View full nutritional breakdown of Garden Vegetable Frittata calories by ingredient
Introduction
This healthy veggie frittata features all of our favorite spring goodies! Serve it with crusty bread and fresh fruit salad for a filling meal. This healthy veggie frittata features all of our favorite spring goodies! Serve it with crusty bread and fresh fruit salad for a filling meal.Number of Servings: 6
Ingredients
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1 pound asparagus
6 ounces button mushrooms
1 tbsp olive oil
1 clove garlic
1 shallot
1 small or 1/2 large zucchini
6 large eggs
1/3 cup 1% milk
1 tsp salt
1/4 tsp freshly ground black pepper
dash nutmeg
1 tbsp chopped chives
1/4 cup freshly grated parmesan cheese
2 medium or 1 large tomato
Directions
1. Preheat the oven to 350 degrees.
2. Wash and trim asparagus and cut into 1-inch long pieces. Blanche asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.
3. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.
4. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.
5. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.
6. Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish.
7. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.
8. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight -- allow to come to room temperature before serving.
Makes 6 servings
2. Wash and trim asparagus and cut into 1-inch long pieces. Blanche asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.
3. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.
4. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.
5. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.
6. Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish.
7. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.
8. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight -- allow to come to room temperature before serving.
Makes 6 servings
Member Ratings For This Recipe
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BEARVET
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CD5287913
This is just delicious! When I try a new recipe I usually follow the directions exactly and then make any changes next time. I won't be changing a thing on this one. My husband says "Make sure you keep this recipe!" We had it with some friends and they loved it too and asked for the recipe. Thanks! - 7/4/09
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AUSSIEMOM2
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LORRIBECKER1
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KATWOMAN234
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CIERRA_007
It was really really good. Perfect for this warm day. I had to make a few subs because I didn't have everything. No asparagus, but I had roasted red peppers and brocolli so I add those with the mushrooms and zucs. I used cheddar cheese instead of parm. It was super good. I'll definitely make a - 5/14/08
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ELLAMENNO
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HOCKIMAMA
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FUTURESIZE06
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DEVONYLYNN
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IDEALSMILE
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GRACE443
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MORRISDATTER
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HEAVENTREE
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SISTER337
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MRSGWYNN
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AALLCONK
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MARYTRCZN
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BECKYCOLVIN
This was a hit at dinner tonight. I added some red pepper & sauteed it with the mushrooms, onions, and zucchini, and then added fresh basil along with the chives. I love the way the parmesan cheese leaves a crisp crust on the top without adding too much fat.
Subbed some egg whites, very good! - 7/22/09
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SILLCY
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STORMIE62
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CONWAY53
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POOCAKA
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JIM*S_QUEENIE
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MUGSYMOM
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MERCIEJ3
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OUTOFTHEBOX
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PRETTYBLKGYRL
I made some minor adjustments (I didn't have any asparagus). I added BOCA soy crumbles & cottage cheese to the mixture for added protein - then I used a 12 count silicon muffin pan - lightly sprayed for easy release. This is built in portion control. This was REALLY good & easy to clean up. - 3/5/10
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OLIVERSMOM2
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CHAIRUL
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CHOCMOM
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NATALU
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TIAGAYEPFA
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HOMEMADEHIPS767
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CECTARR
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SUSANCHEN
Start with the mushrooms since they take the longest. Start the oven preheating just before you add the garlic and shallots to the mushrooms. If you follow the instructions, the vegetables are cooked perfectly. The picture makes it look like there is a crust. There isn't one. Awesome recipe. - 1/23/16
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DANDYLINES
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