Cucumber and potato frittata

Cucumber and potato frittata
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 226.7
  • Total Fat: 12.1 g
  • Cholesterol: 328.0 mg
  • Sodium: 230.9 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 15.8 g

View full nutritional breakdown of Cucumber and potato frittata calories by ingredient
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Number of Servings: 4

Ingredients

    Quorn, Grounds, .50 serving (remove)
    Onions, raw, .25 cup, chopped (remove)
    Garlic, .25 cup (remove)
    *Alexa Sweet Potato Fries with Sea Salt, 1 serving (remove)
    Cucumber (with peel), 1 cucumber (8-1/4") (remove)
    Goat Cheese, Hard, 1 oz (remove)
    Parmesan Cheese, shredded, 1 tbsp (remove)
    Parmesan Cheese, shredded, 1 tbsp (remove)
    Egg, fresh, 6 large (remove)

Directions

Broil oven. Add garlic and onion to sprayed pan. Then add quorn ground, stir till no longer frozen, add potatoes, arrange flat and then add eggs. Once eggs are cooked, arrange cucumber slices on top. Then sprinkle cheeses all over the top. Broil until golden.

Number of Servings: 4

Recipe submitted by SparkPeople user COCOINAUSTIN.

TAGS:  Vegetarian Meals |

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