Veggie Frittata

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 123.0
  • Total Fat: 2.5 g
  • Cholesterol: 6.5 mg
  • Sodium: 680.6 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 16.2 g

View full nutritional breakdown of Veggie Frittata calories by ingredient
Submitted by:


Number of Servings: 6

Ingredients

    Yellow Peppers (bell peppers), 2 pepper, large
    Onions, raw, 0.5 medium (2-1/2" dia)
    Spinach, cooked, 0.25 cup
    Egg, fresh, whole, raw, 11 serving
    Mushrooms, cooked, 1.25 cup pieces
    Cheddar or Colby Cheese, Low Fat, 1.5 cup, shredded
    Pepper, black, 1 tbsp
    Milk, nonfat (skim milk), 0.66 cup
    Kosher Salt, 1 tsp

Directions

Chop all the vegetables in roughly the same dice size and saute in a skillet until cooked about halfway through. Add them to the pyrex dish and layer in a little bit of the cheese, as well. Add the eggs to a mixing bowl and whisk until homogenous, adding in the milk. Pour the egg/milk mixture over the top of the veggies and cheese. Top the ingredients with the pepper, salt, and a little bit of the remaining cheese. Bake at 350 until puffed slightly and set (roughly 25-30 minutes).

Serving Size: makes 6 slices from a 9x5 pan

Number of Servings: 6

Recipe submitted by SparkPeople user KITTYKATMN.

Rate This Recipe