Medditerranean Frittata
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 139.4
- Total Fat: 8.4 g
- Cholesterol: 170.2 mg
- Sodium: 460.7 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.8 g
- Protein: 9.9 g
View full nutritional breakdown of Medditerranean Frittata calories by ingredient
Introduction
A tasty alternative to quiche with sun-dried tomatoes, spinach, zuchinni and feta cheese. Perfect hot or cold with a side salad dressed with balsamic dressing. Also a perfect option for those following a lower carb diet and for vegetarians. A tasty alternative to quiche with sun-dried tomatoes, spinach, zuchinni and feta cheese. Perfect hot or cold with a side salad dressed with balsamic dressing. Also a perfect option for those following a lower carb diet and for vegetarians.Number of Servings: 8
Ingredients
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7 Large eggs
3 Egg Whites
4 tbsl Milk
Salt and Pepper
1 Tsp dried Basil
1Tsp dried Oregano
1 Medium Onion finely diced
2 Garlic Cloves minced
1 Tbsp Olive Oil
1 cup thinly sliced Zucchini
1 cup Peas/ Snap Peas
6 Sundried Tomatoes
2oz feta Cheese
1 cup Spinach
Tips
To make this dish bit more special but less healthy add in some diced fried chorizo or a few sliced of prosciutto to the mix before placing in the oven.
Directions
Preheat oven to 180C/ 360F/ Gas4.
1. Prepare all vegetables. Finely dice the onion, crush the garlic, finely slice the zucchini and chop up the sun-dried tomatoes.
2. Heat olive oil in a pan and under a low heat sweat the onions. After 5 minutes add the minced garlic, zucchini and peas.
3. Fry for a further 5 minutes until the vegetables are soft and then add in the spinach to let it wilt.
4.Transfer to a lined baking tray and scatter with the feta cheese.
5. In a small bowl beat the eggs with the milk, salt, pepper and herbs. Pour over the vegetables and place in the over for 25-30 minutes until firm.
6. During the cooking process use a fork to distribute the uncooked egg so that it cooks faster.
5. Add the
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user NATSNATS1.
1. Prepare all vegetables. Finely dice the onion, crush the garlic, finely slice the zucchini and chop up the sun-dried tomatoes.
2. Heat olive oil in a pan and under a low heat sweat the onions. After 5 minutes add the minced garlic, zucchini and peas.
3. Fry for a further 5 minutes until the vegetables are soft and then add in the spinach to let it wilt.
4.Transfer to a lined baking tray and scatter with the feta cheese.
5. In a small bowl beat the eggs with the milk, salt, pepper and herbs. Pour over the vegetables and place in the over for 25-30 minutes until firm.
6. During the cooking process use a fork to distribute the uncooked egg so that it cooks faster.
5. Add the
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user NATSNATS1.