Vegetable frittata

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 215.8
  • Total Fat: 14.6 g
  • Cholesterol: 200.3 mg
  • Sodium: 686.0 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 17.3 g

View full nutritional breakdown of Vegetable frittata calories by ingredient
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Adapted from Jamie Oliver. Adapted from Jamie Oliver.
Number of Servings: 4


    4 Eggs
    6 oz Reduced Fat Feta Cheese, 6 oz
    1 cup Mushroom slices
    4 cups Spinach
    1 medium zucchini cut into chunks
    1 tbs Olive Oil
    1/2 Onion cut into chunks
    1 tbs garlic powder
    1 tbs onion powder
    herbs, such as rosemary and oregano, to taste
    salt and pepper to taste.


Watch the frittata carefully in the broiler. It cooks quickly. Remove when eggs are dry, set, and starting to brown. Great hot or cold. Fantastic for brunch!


Cut veggies (except spinach) into chunks. In a 6 to 8 inch ovenproof skillet or saute pan, saute onion lightly in the oil, then add the mushrooms and zucchini. Add herbs and spices and cook til lightly browned and most of the liquid is cooked out, about 6 minutes more. Turn off the heat and add the spinach, stirring until it wilts. Then let all the veggies cool slightly. Beat eggs in a bowl and add pepper and salt to taste. Sprinkle feta over the veggies, then pour on the eggs. Cook on stovetop over low flame until the egg just starts to set, about 5 minutes. Then transfer to oven and broil, but not too close to the heating element, for about another 7 minutes, or until lightly browned and the egg is set. Cut like a pie into four servings.

Serving Size: Makes four servings

Number of Servings: 4

Recipe submitted by SparkPeople user BIG_IDEAS.

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