Roasted vegetable frittata

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 219.5
  • Total Fat: 12.7 g
  • Cholesterol: 125.7 mg
  • Sodium: 279.2 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 18.6 g

View full nutritional breakdown of Roasted vegetable frittata calories by ingredient
Report Inappropriate Recipe

Submitted by:


great way to use up leftover roasted veggies great way to use up leftover roasted veggies
Number of Servings: 8


    1.5 cups zucchini-chopped
    .5 cup fresh mushrooms
    2 leeks
    .75 cups red bell pepper
    1 clove of garlic
    .5 cup egg beaters
    4 eggs, beaten with egg beaters
    .25 c half-and-half
    16 oz (2 cups) greek yogurt-plain nonfat
    1 tsp salt
    .25 tsp ground black pepper


May be even more low fat if you substitute more egg beaters for less eggs.


Preheat oven to 350 degrees F (175 degrees C).

Lightly spray pam into a 9x13 inch baking dish.

In a large skillet or frying pan, pam over medium high heat. Add zucchini, mushrooms, leeks, red pepper and garlic; saute until tender. Remove from heat and let cool slightly.

In a large bowl, beat together the eggs and cream. Stir in yogurt, cheddar cheese, and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish.

Bake in preheated oven for one hour, or until center is set. Check after 40 minutes. Serve hot or cold.

Serving Size: 8-10 (calories for 8 servings)

Number of Servings: 8

Recipe submitted by SparkPeople user CHICA9802.

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.