Roasted Veggie Frittata
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 158.6
- Total Fat: 11.2 g
- Cholesterol: 223.3 mg
- Sodium: 199.8 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.1 g
- Protein: 10.2 g
View full nutritional breakdown of Roasted Veggie Frittata calories by ingredient
Introduction
I make this frittata a day or two after making roasted veggies for dinner, using the leftover roasted veggies. I make this frittata a day or two after making roasted veggies for dinner, using the leftover roasted veggies.Number of Servings: 8
Ingredients
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8 eggs
1/3 c small curd cottage cheese or ricotta (greek yogurt may be substituted)
Dash milk if needed to adjust consistency
freshly ground pepper to taste (consider whether salt makes sense given feta and cottage cheese saltiness)
2T olive oil
1 t Trader Giotto's Pesto
2 c raw spinach
2 c roasted zucchini and red peppers (leftover batons or strips)
1 roasted tomato (leftover, cut into 6ths)
1 fresh tomato, sliced into rounds for top garnish
1/4 c feta cheese
1T Parmesan cheese
Directions
Preheat oven to 425 degrees.
1. Mix eggs and cottage cheese in blender or briskly by hand. Add pepper. Add dash of milk if needed to adjust consistency.
2. Heat olive oil in cast iron skillet on stovetop. Saute spinach until it begins to wilt. Add pesto and continue cooking until completely wilted. Add leftover peppers and zucchini to pan. Mix until heated thoroughly and distribute evenly over bottom of pan.
3. Mix roasted tomato pieces gently into the egg mixture and pour over vegetables in pan.
4. Sprinkle feta over top of egg mixture.
5. Lay sliced tomatoes evenly across the top of the egg mixture and sprinkle top with Parmesan.
Bake for 20 minutes. Turn on broiler and broil until top is lightly golden, about 1-2 minutes.
Let cool slightly then cut into wedges.
Serving Size: Makes 4 large servings or 8 small servings (wedge)
Number of Servings: 8
Recipe submitted by SparkPeople user SATCHGRAHAM.
1. Mix eggs and cottage cheese in blender or briskly by hand. Add pepper. Add dash of milk if needed to adjust consistency.
2. Heat olive oil in cast iron skillet on stovetop. Saute spinach until it begins to wilt. Add pesto and continue cooking until completely wilted. Add leftover peppers and zucchini to pan. Mix until heated thoroughly and distribute evenly over bottom of pan.
3. Mix roasted tomato pieces gently into the egg mixture and pour over vegetables in pan.
4. Sprinkle feta over top of egg mixture.
5. Lay sliced tomatoes evenly across the top of the egg mixture and sprinkle top with Parmesan.
Bake for 20 minutes. Turn on broiler and broil until top is lightly golden, about 1-2 minutes.
Let cool slightly then cut into wedges.
Serving Size: Makes 4 large servings or 8 small servings (wedge)
Number of Servings: 8
Recipe submitted by SparkPeople user SATCHGRAHAM.