Veggie Frittata
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 198.3
- Total Fat: 10.6 g
- Cholesterol: 163.5 mg
- Sodium: 508.5 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.7 g
- Protein: 17.0 g
View full nutritional breakdown of Veggie Frittata calories by ingredient
Introduction
More like a quiche without crust. More like a quiche without crust.Number of Servings: 6
Ingredients
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Onion, 1/2 cup chopped
olive oil, 1 tsp.
summer squash, 1 small, chopped
carrots, about 1 medium chopped
roma tomato, 1 1/2, chopped
mushrooms, 4 ounce can, drained
high-quality swiss cheese, 4 ounces, cubed/ diced
4 eggs
Milk, 2%, 1.25 cups
salt 1/2 tsp.
Herbs de provence, about 1.5 tsp.
canola cooking spray
Directions
Preheat oven to 350 degrees.
Spray shallow 1-2 quart cassarole with cooking spray/ olive oil. Add onion [and celery if desired]. Microwave on high, or saute over medium heat, stirring as needed until tender -- 3-5 minutes.
For microwave: add fresh chopped vegetables except tomato [squash, carrot], etc. to dish. Microwave, stirring as needed, until barely tender - leave crisper if you prefer that way. Add herbs de provence.
Layer well-drained mushrooms and chopped tomato.
Sprinkle with diced/ minced/ shredded high-quality swiss cheese.
Beat eggs and egg-whites with 1 1/4 cups milk and 1/2 tsp salt. Carefully pour eggs over vegetables.
Bake at 350 degrees until set and golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user CSMNETC.
Spray shallow 1-2 quart cassarole with cooking spray/ olive oil. Add onion [and celery if desired]. Microwave on high, or saute over medium heat, stirring as needed until tender -- 3-5 minutes.
For microwave: add fresh chopped vegetables except tomato [squash, carrot], etc. to dish. Microwave, stirring as needed, until barely tender - leave crisper if you prefer that way. Add herbs de provence.
Layer well-drained mushrooms and chopped tomato.
Sprinkle with diced/ minced/ shredded high-quality swiss cheese.
Beat eggs and egg-whites with 1 1/4 cups milk and 1/2 tsp salt. Carefully pour eggs over vegetables.
Bake at 350 degrees until set and golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user CSMNETC.
Member Ratings For This Recipe
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