Loaded Vegetable Fritatta
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 241.3
- Total Fat: 14.4 g
- Cholesterol: 350.0 mg
- Sodium: 170.1 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.9 g
- Protein: 16.8 g
View full nutritional breakdown of Loaded Vegetable Fritatta calories by ingredient
Introduction
This is a nutrient dense Vegetable Frittata This is a nutrient dense Vegetable FrittataNumber of Servings: 3
Ingredients
-
Eggland's Best Large Egg, 6
Sweet peppers, red and yellow, 1 each
Onions, raw, 1 large
Mushrooms, fresh, 2 cup, pieces or slices
Baby Spinach (raw), 3 cup
Garlic, 1 clove
Coconut Oil, 1 Tbsp
Freshly grated cheese, pecorino romano, 3 tbsp - Sheeps Milk for dairy free... it is better in my opinion than cows milk Romano.
Tips
I have also used beet greens, chopping the stems very small and cooking ahead of time, adding the leaves when the stems are turning tender. Collard greens and kale can also be substitued - Olivia's has a large container of organic cooking greens and these are also EXCELLENT in the frittata...
Directions
Slice all veggies
Mince Garlic
Heat oil in non-stick skillet, over med heat, add onions peppers and garlic, sautee' until tender crisp, add mushrooms, stir together, and continue to cook until mushrooms are soft but not over cooked.
Beat eggs, adding slight amount of water to the eggs... 1 or 2 Tbsp only... pour over veggies, making sure egg is well distributed.
Lower heat to Low setting, cover with lid or foil and let steam away. Eggs will puff up and become light and fluffy. if not heat is too high.
Remove lid, sprinkle with cheese, cover and let melt with heat turned OFF... about 5 minutes. Slice and serve!
Serving Size: Makes 3 servings depending on personal
Number of Servings: 3
Recipe submitted by SparkPeople user CINDY_LU_WHO.
Mince Garlic
Heat oil in non-stick skillet, over med heat, add onions peppers and garlic, sautee' until tender crisp, add mushrooms, stir together, and continue to cook until mushrooms are soft but not over cooked.
Beat eggs, adding slight amount of water to the eggs... 1 or 2 Tbsp only... pour over veggies, making sure egg is well distributed.
Lower heat to Low setting, cover with lid or foil and let steam away. Eggs will puff up and become light and fluffy. if not heat is too high.
Remove lid, sprinkle with cheese, cover and let melt with heat turned OFF... about 5 minutes. Slice and serve!
Serving Size: Makes 3 servings depending on personal
Number of Servings: 3
Recipe submitted by SparkPeople user CINDY_LU_WHO.