MAKEOVER: Egg and Normandy Blend Frittata (by MERRYROBYN)
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 125.6
- Total Fat: 9.6 g
- Cholesterol: 145.9 mg
- Sodium: 121.7 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.6 g
- Protein: 7.1 g
View full nutritional breakdown of MAKEOVER: Egg and Normandy Blend Frittata (by MERRYROBYN) calories by ingredient
View the original recipe for Egg and Vegetable Frittata
Introduction
An egg dish that can be frozen in individual servings for a quick breakfast. Just an recalculation of calories for the veggies I used. An egg dish that can be frozen in individual servings for a quick breakfast. Just an recalculation of calories for the veggies I used.Number of Servings: 9
Ingredients
-
Birdeye Normandy Blend frozen Vegetables, 2 c frozen
Onion, 1/2 med
Garlic, 3 tbsp of minced from a jar
Olive Oil 2 tbsp
Eggs, 6 large
Shredded cheese, 1 cup
Chili power, 1 tsp or to taste. 1 tsp brought out flavors of veggies without adding spicy heat.
Tips
Sounds a bit complicated, but I did it early in the morning, after only 3 hours of sleep and with only one time experience making it before. I practically did it with my eyes closed and it still turned out yummy. It really is a fast and easy breakfast dish.
Directions
1). Steamed 2 cups of frozen veggies 2). Sautéed 1/2 onion and 3 cloves of garlic separately 3). After both batches are cooked, mix the veggies together in the large skillet 4). Sprinkled 1 Tsp of chili powder mixture over the veggies 5). Measured mixture of veggies in a 16 oz measuring cup to make sure that frozen veggies didn't shrink more than expected 6). Poured the veggies into the 8 x 8 baking dish that was coated with olive oil 7). Poured 6 slightly beaten eggs over veggies 8). Topped off with 1 cup of cheese 9). Baked for 20 minutes at 400 degrees 10). Turn off heat and let it continue cooking for 10 more minutes.
 Recipe){kind=link}