Garden Vegetable Frittata

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 191.3

Total Fat: 11.3 g
Cholesterol: 283.2 mg
Sodium: 272.9 mg
Total Carbs: 4.9 g
Dietary Fiber: 1.9 g
Protein: 15.0 g

View full nutritional breakdown of Garden Vegetable Frittata calories by ingredient

Introduction

A great dish for a weekend brunch, holiday, or even great for a quick lunch or supper. It is a great way to use leftover veggies and any veggies you have on hand can be substituted...be creative! A great dish for a weekend brunch, holiday, or even great for a quick lunch or supper. It is a great way to use leftover veggies and any veggies you have on hand can be substituted...be creative!

Minutes to Prepare: 5

Minutes to Cook: 20

Number of Servings: 4

Ingredients

6 large eggs

1 tsp olive oil

non-stick cooking spary

1 C broccoli, cooked

1 C fresh spinach

1/3 C chopped fresh tomatoes

1/3 C red onions

2/3 C Kraft 2% shredded sharp cheddar cheese

Directions

Preheat oven to 350 degrees. Wash and chop vegetables. Spray a non-stick skillet or cast iron skillet with cooking spray. Saute spinach, onions, and olive oil in skillet over medium heat. Saute until spinach is wilted. Add broccoli and tomatoes and saute about 2 minutes. Scramble eggs in a small mixing bowl , add in any desired seasonings and transfer to skillet and mix well with vegetables. Sprinkle cheese on top and cook over medium low heat until eggs are set, about 3-5 minutes. Transfer skillet to preheated 350 degree oven and bake until frittata is lightly browned and puffy, about 10 minutes. Cut into 4 servings.

Serves 4 large slices

Number of Servings: 4

Recipe submitted by SparkPeople user BONNIEBELLE2.