Brunch Frittata - spinach, mushroom, broccoli, squash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 187.7
  • Total Fat: 8.5 g
  • Cholesterol: 217.0 mg
  • Sodium: 222.3 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 18.2 g

View full nutritional breakdown of Brunch Frittata - spinach, mushroom, broccoli, squash calories by ingredient
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Number of Servings: 4


    4 Eggs (extra large)
    1/4 cup All Whites (or use one more egg)
    1/3 cup Milk, 2%, 0.5 c
    1 cup fresh Mushrooms, sliced or chopped
    2 Fresh Zucchini or yellowSquash, 2 small (2/3 - 1 cup)
    3 cups Spinach, fresh2 - 3 cups fresh
    2 cups fresh Broccoli, chopped
    1/2 large purple Onion, chopped
    2 medium freshtomatoes, chopped
    Olive oil - about 1/2 Tbsp.

    Granulated garlic and Italian seasoning to taste


Can use 6 eggs and 1.4 cup water, and omit all whites & milk (changes nutritional info).


Preheat oven to 375. Oil 10 inch skillet with olive oil. Saute spinach and onions until wilted; add mushrooms, squash, broccoli. Saute until softened. Add tomato. Stir together eggs, All whites, and milk. Add to skillet. Turn off heat and allow frittata to set (on bottom) while burner cools.
Bake for 40 minutes (approx) until well-set and golden brown.
Serve with salsa if desired.

Serving Size: 4 servings

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