Fall Frittata

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.1
  • Total Fat: 19.1 g
  • Cholesterol: 261.3 mg
  • Sodium: 287.9 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 15.7 g

View full nutritional breakdown of Fall Frittata calories by ingredient
Report Inappropriate Recipe

Submitted by:


Number of Servings: 4

Ingredients

    5 Eggs
    4 oz Reduced fat cream cheese (neufatchel), softened
    1 cup Summer squash, chopped
    1 cup Bell Peppers (bell peppers), chopped
    2 cups Red Ripe Tomatoes, chopped
    2 oz Reduced Fat Cheddar Cheese, thinly sliced
    1 tbsp Olive Oil
    4 Mushrooms, sliced
    salt
    pepper

Directions

Preheat oven to 350 degrees.

Heat oil in oven-safe skillet over medium high heat.

Add squash, peppers, and mushrooms to skillet. Cook until soft (about 5 minutes), stirring often.

Mix cream cheese and eggs together. Add salt and pepper to taste. Pour egg mixture over cooked vegetables.

Put skillet in oven, bake for 10 minutes, or until eggs are mostly set.

Top with cheese slices and cook for another 10 minutes, or until cheese is melted and turning golden.

Top with tomato.

Serve.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHANZLIKWILCOX.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.