Vegetable Fritatta

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 141.5
  • Total Fat: 9.3 g
  • Cholesterol: 191.6 mg
  • Sodium: 227.0 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 10.4 g

View full nutritional breakdown of Vegetable Fritatta calories by ingredient
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Great for a large group for breakfast or brunch. Great for a large group for breakfast or brunch.
Number of Servings: 12


    1Tbsp Olive Oil
    1 Sweet Yellow Onion, diced
    1 Medium Red Bell Pepper, diced
    2 cloves garlic, minced
    1/3 cup Sun Dried Tomatoes chopped
    1 package frozen Spinach, thawed and squeezed dry
    1 package frozen Artichoke Hearts, thawed & chopped into chunks
    1/2 C Asiago Cheese, Shredded
    12 Eggs, beaten


Preheat oven to 350. Spray a 9 x 13 backin pan with cooking spray.

Heat oil in a skillet. Add onions and peppers. Saute until soft. Add garlic and sun dried tomatoes, cook to heat through and release flavors. Remove from heat. Add Spinach and Artichokes, let cool.

Ina a large bowl, beat eggs until light and fluffy.

Add 1/2 of Asiago to vegetable mixture. Add vegetables to eggs and mix.

Pour egg/vegetable mixture into prepared 9 x 13 baking pan. Sprinkle remaining Asiago over top.

Bake for 35-45 minutes until eggs are set and cheese on top is golden.

Remove from oven and let sit 5 minutes before cutting into 12 pieces. Serve hot.

Serving Size: makes 12 3inch servings

Number of Servings: 12

Recipe submitted by SparkPeople user SCUPCHURCH.

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