Veggie Frittata
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 235.0
- Total Fat: 12.9 g
- Cholesterol: 289.4 mg
- Sodium: 364.4 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.9 g
- Protein: 17.3 g
View full nutritional breakdown of Veggie Frittata calories by ingredient
Number of Servings: 8
Ingredients
-
10 Large eggs
1/2 Cup Milk (I use 1 percent)
1 1/2 Tbsp. Dry Ground Mustard
1 1/2 Tsp. Fresh ground nutmeg
1 Tbsp. Onion Powder
1/2 Cup Frozen Peas (thawed)
1 Cup Chopped Broccoli Flourets
3/4 Cup Shredded Cheddar Cheese
2 Small Red Potatoes (Diced small with skin)
1 Medium Onion (diced small)
1 oz. Fresh Finely Grated Romano Cheese
1 Tbsp Olive Oil
Salt & Pepper to taste
Oven safe skillet or saute pan
Directions
1. Saute onions and potatoes in Olive Oil for 5-6 minutes or until onions are translucent.
2. Add all other veggies and saute until softened.
3. Scramble eggs, milk, dry mustard, nutmeg, onion powder, salt and pepper in a seperate bowl. Pour over veggies in saute pan. Sprinkle cheese on top.
4. Transfer pan into a 350 degree oven for 15-20 minutes or until slightly golden on top.
5. Sprinkle Romano Cheese on top.
* If you like the cheese crispy and a little more brown, put under the broiler for a couple minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user LIZARD1280.
2. Add all other veggies and saute until softened.
3. Scramble eggs, milk, dry mustard, nutmeg, onion powder, salt and pepper in a seperate bowl. Pour over veggies in saute pan. Sprinkle cheese on top.
4. Transfer pan into a 350 degree oven for 15-20 minutes or until slightly golden on top.
5. Sprinkle Romano Cheese on top.
* If you like the cheese crispy and a little more brown, put under the broiler for a couple minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user LIZARD1280.