Fall Frittata

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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
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Number of Servings: 4


    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


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.


Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHANZLIKWILCOX.

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