Veggie Frittata with Tofu Shirataki

Veggie Frittata with Tofu Shirataki
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.0
  • Total Fat: 12.7 g
  • Cholesterol: 380.1 mg
  • Sodium: 310.1 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 4.8 g
  • Protein: 18.9 g

View full nutritional breakdown of Veggie Frittata with Tofu Shirataki calories by ingredient
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Number of Servings: 4


    1 c. onion, chopped (1/2 med)
    1.5 c. zucchini, thinly sliced (1 med)
    2 cloves garlic, minced
    1 medium tomato, seeded and diced
    1 c. frozen or 2 c. fresh spinach
    1 pkg Tofu Shirataki, rinsed, drained, cut into smaller lengths with kitchen shears
    2 t. dried basil
    1 t. dried oregano
    8 large eggs
    2 T. Skim milk
    1/4 c. grated Parmesan


Preheat oven to 425. Spray 10 inch nonstick skillet with cooking spray. Cook onion and zucchini on medium heat until softened but not brown, about 4 min. Add garlic, tomato and spinach, cooking 2 min. Sprinkle with basil and oregano. Fold in shirataki so that it is evenly distributed. Beat eggs with milk, pouring over vegetables and noodles. Cook 2 min until eggs begin to set on edges. Sprinkle with Parmesan and place skillet in oven. Bake until eggs set in the center 10-12 minutes. Leaving pan in oven, preheat broiler. Broil frittata until golden brown, 1-2 min. Cut into four wedges and serve.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MARJIMAC63.

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