Italian Frittata

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 102.6
  • Total Fat: 5.5 g
  • Cholesterol: 139.7 mg
  • Sodium: 339.7 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 6.5 g

View full nutritional breakdown of Italian Frittata calories by ingredient


Introduction

Spice up your breakfast –or any meal– with this vegetable frittata. It's a great source of protein and phytonutrients (plant-based nutrients). Add a slice of whole grain bread and you've got carbs, protein, and health benefits across the board. To save a little time, just use a bag of frozen peppers and onions and pre-sliced mushrooms. Spice up your breakfast –or any meal– with this vegetable frittata. It's a great source of protein and phytonutrients (plant-based nutrients). Add a slice of whole grain bread and you've got carbs, protein, and health benefits across the board. To save a little time, just use a bag of frozen peppers and onions and pre-sliced mushrooms.
Number of Servings: 4

Ingredients

    2 cups of vegetables - peppers, mushrooms, onions, spinach
    3 eggs
    1 tablespoon water
    1/2 cup jarred bruschetta or chunky spaghetti sauce
    1 tablespoon of Parmesan cheese
    Salt, pepper, and Italian seasoning to taste

Tips

Compliments of Runner's World


Directions

Beat 3 eggs with 1 tablespoon water, add salt, pepper, and Italian seasoning to taste. Set eggs aside. Give your frying pan a light coat of oil and then sauté the peppers, mushrooms, onions. After the peppers have cooked down, add the spinach. The spinach will cook quickly, and once it's wilted, pour the eggs over the vegetables and cook until set (about 20 minutes). Cut into wedges and top with bruschetta sauce or chunky spaghetti sauce. Garnish with a tablespoon of Parmesan cheese.



Serving Size: 1/4 of frittata

Number of Servings: 4

Recipe submitted by SparkPeople user LACEYLEI.