Vegetable Frittata

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 160.0
  • Total Fat: 8.7 g
  • Cholesterol: 156.7 mg
  • Sodium: 433.2 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 12.6 g

View full nutritional breakdown of Vegetable Frittata calories by ingredient


Introduction

The main thing is to whip eggs with sour cream or plain yogurt. Then pour that over any vegetable/meat mixture and let cook, covered, 20-30 mins. Voila! The main thing is to whip eggs with sour cream or plain yogurt. Then pour that over any vegetable/meat mixture and let cook, covered, 20-30 mins. Voila!
Number of Servings: 4

Ingredients

    *Yogurt (plain, homemade), .25 cup
    *Horizon Organic 1% Milk, .25 cup
    Green Pepper, 1 whole, chopped
    Egg, whole, 3 large
    Onions, .5 whole
    Kale, 1 cup, chopped
    Red Ripe Tomatoes, .5 cup cherry tomatoes, halved
    *Asiago Cheese, 1 oz
    Garlic, 3 cloves, smashed
    Ham, regular, 4-6 oz, cubed

Directions

Heat onions, kale stems and garlic in pan until they begin to soften. Add peppers, cook 2-3 more minutes. Add kale leaves and tomatoes.
Prepare the egg & yogurt (or sour cream) mixture. Whip it until it is homogenous, add the cheese and black pepper (if desired). Pour this over the vegetables in the pan, and cover, turning down the heat so you won't burn the bottom of the frittata.
Let cook 20-30 minutes until set (there may be moisture from the vegetables, but the eggs must be DONE. They will puff up!)
Eat eat eat eat eat

Serving Size: Makes four 2-3 inch wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user AUBRAZILLA.