Garden Vegetable Frittata
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 171.7
- Total Fat: 9.1 g
- Cholesterol: 201.7 mg
- Sodium: 285.7 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 1.8 g
- Protein: 10.6 g
View full nutritional breakdown of Garden Vegetable Frittata calories by ingredient
Introduction
This is an easy dish to make when you don't feel like spending all night in the kitchen. Use whatever vegetables you have lying around, and change it up to fit your tastes :) This is an easy dish to make when you don't feel like spending all night in the kitchen. Use whatever vegetables you have lying around, and change it up to fit your tastes :)Number of Servings: 8
Ingredients
-
1 cup chopped onions (I used white, but red is nice)
1 yellow bell pepper (again, you can use any color)
3/4 cup spinach, chopped
1/2 cup mung bean sprouts
1 large potato, diced/chopped
8 eggs
1 cup feta cheese
1 tbsp olive oil
Directions
1. Chop all your veggies and put them in an oven-safe sauté pan over medium-high heat. Add olive oil and stir to coat.
2. Preheat oven to 325 degrees.
3. Cook vegetables until onions are translucent, and potatoes are starting to get tender.
4. In a separate bowl, beat the 8 eggs.
5. Pour over the vegetable mixture and place entire sauté pan in oven for 25-30 minutes. Cook until the eggs have set (a fork inserted in the middle should come out clean).
Cut into eight pieces and enjoy!
Serving Size: When it comes out of the oven, cut it into 8 pieces, like a pizza.
Number of Servings: 8
Recipe submitted by SparkPeople user MURFLEGIRL3.
2. Preheat oven to 325 degrees.
3. Cook vegetables until onions are translucent, and potatoes are starting to get tender.
4. In a separate bowl, beat the 8 eggs.
5. Pour over the vegetable mixture and place entire sauté pan in oven for 25-30 minutes. Cook until the eggs have set (a fork inserted in the middle should come out clean).
Cut into eight pieces and enjoy!
Serving Size: When it comes out of the oven, cut it into 8 pieces, like a pizza.
Number of Servings: 8
Recipe submitted by SparkPeople user MURFLEGIRL3.