Vegetable frittata

Vegetable frittata
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 323.2
  • Total Fat: 23.2 g
  • Cholesterol: 403.8 mg
  • Sodium: 514.8 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 20.2 g

View full nutritional breakdown of Vegetable frittata calories by ingredient
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Introduction

Not just for breakfast. Great for lunch or supper. Not just for breakfast. Great for lunch or supper.
Number of Servings: 6

Ingredients

    12.0 large Egg, fresh, whole, raw
    2.0 cup Brocolli raw
    0.5 cup, chopped Onions, raw
    2.0 cup, chopped Kale
    1.0 large whole (3" dia) Red Ripe Tomatoes
    0.5 cup, crumbled Feta Cheese
    4.0 slice (3/4 oz) American Cheese
    6.0 tbsp COFFEE CREAMER HALF & HALF 2 TBSP
    2.0 tbsp Olive Oil

Directions

Saute onions in olive oil until tender. Add chopped kale and cook until tender. Cut brocolli and tomatoes into small pieces and layer in casserole with cheese in between layers. Whisk eggs with cream and salt pepper to taste. Pour over veggies. Bake in 375 degree oven until set. About 40 minutes.

Serving Size: 3 inch square

Number of Servings: 6.0

Recipe submitted by SparkPeople user LJJOHNSON62.

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