Veggie Fritatta

Veggie Fritatta
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.2
  • Total Fat: 3.3 g
  • Cholesterol: 10.0 mg
  • Sodium: 476.0 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 16.7 g

View full nutritional breakdown of Veggie Fritatta calories by ingredient
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Introduction

I like this recipe because i can change it up many different ways. You can add meats, and change the vegetables to any way you'd like. Same with the herbs. Play around and have fun with it. I didn't add any salt to mine because i'm actually trying to cut down on my sodium intake. But it does taste much better with salt. Or add in some crumbled turkey bacon. I like this recipe because i can change it up many different ways. You can add meats, and change the vegetables to any way you'd like. Same with the herbs. Play around and have fun with it. I didn't add any salt to mine because i'm actually trying to cut down on my sodium intake. But it does taste much better with salt. Or add in some crumbled turkey bacon.
Number of Servings: 4

Ingredients

    1 large white onion, fresh, minced (any onion will do, i had white)

    1 4oz can of mushrooms, drained (or use fresh)

    2 cups of mixed vegetables (I used broccoli, cauliflower, carrots, and yellow carrots, because this is what i had in my freezer)

    6 egg whites

    2 tsp's of herbs - I used herbes de provence

    1-2 ounces of shredded cheese to top (i used monteray jack because that's what i had in my fridge)

    pepper to taste

    2 tbsp of extra virgin olive oil (for cooking, and yah you guessed it, it's what i had in my pantry)

    Garlic - 3-6 cloves to taste

Directions

You will want to use an oven safe skillet because you will be baking it. If you are using frozen vegetables, make sure they are thawed and drained, three minutes in a microwave usually do the trick.

Preheat oven to 375.

1. Heat oil in a 10 inch skillet on medium heat.

2. Put in the minced onion and sautee till the onion is translucent. (about 5 minutes)

3. Toss in drained can of mushrooms, and herbs and spices.

4. Toss in 2 cups of vegetables.

5. Cook all the vegetables and herbs together for about another 5 minutes.

6. Dump on the egg whites and give a quick stir so it all gets incorporated, and then sprinkle the shredded cheese on top, and place in the oven for 20 minutes. Quarter it up and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user XANADESHET.

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