Broccoli & Mushroom Frittata

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 110.2
  • Total Fat: 6.0 g
  • Cholesterol: 212.5 mg
  • Sodium: 119.8 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 9.2 g

View full nutritional breakdown of Broccoli & Mushroom Frittata calories by ingredient


Introduction

This was very good! I am allergic to milk, so I modified it for me. If you'd rather use real milk and cheese, go for it, just make sure they're low fat! This was very good! I am allergic to milk, so I modified it for me. If you'd rather use real milk and cheese, go for it, just make sure they're low fat!
Number of Servings: 6

Ingredients

    6 large eggs or 2 cups egg substitute
    2 cups cooked broccoli, chopped
    1/2 cup cooked mushroooms, pieces
    1/4 cup Unsweetened Soy Milk
    1 oz. Soy cheese of choice
    Salt, Pepper, Rosemary, Garlic to taste
    (I like to use fresh Rosemary, all the leaves from a 2 in. sprig)

Directions

Preheat Oven to 375 degrees

Cook mushrooms and broccoli (either in a skillet or by microwaving)
Mix cooked vegetables with other ingredients
Pour into baking dish and place in oven for 45 minutes or until eggs are set and no longer runny.
(I cook this in a pyrex baking dish. Make sure it is GREASED with either a small amount of olive oil or a baking spray. If you prefer you can also place parchment paper in baking dish to keep it from sticking.

ENJOY!

Makes 6 3-inch pieces. (In rectangular pan)

Number of Servings: 6

Recipe submitted by SparkPeople user MERNDA85.