Egg and Vegetable Frittata
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 129.0
- Total Fat: 9.6 g
- Cholesterol: 153.3 mg
- Sodium: 74.4 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.6 g
- Protein: 7.9 g
View full nutritional breakdown of Egg and Vegetable Frittata calories by ingredient
Introduction
An egg dish that can be frozen in individual servings for a quick breakfast An egg dish that can be frozen in individual servings for a quick breakfastNumber of Servings: 9
Ingredients
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1 cup sliced Zucchini
1 cup fresh Mushrooms, sliced
1/4 cup Onions, chopped
2 tbsp Olive Oil
6 large Eggs
1 cup shredded Swiss Cheese
Directions
Saute the vegetables with the olive oil. Put the vegetables in a bowl and cool slightly. Add the eggs and cheese. Put in a 8x8 baking dish and bake in 400 degree oven for about 20 - 30 minutes or until a knife inserted in the center comes out clean. Cool slightly and cut into 9 pieces. Can be frozen for future use.
Recipe can be varied using whatever cheese is on hand and using any vegetables that are available. Can use about 2 cups of leftover vegetables.
Number of Servings: 9
Recipe submitted by SparkPeople user CINDILP.
Recipe can be varied using whatever cheese is on hand and using any vegetables that are available. Can use about 2 cups of leftover vegetables.
Number of Servings: 9
Recipe submitted by SparkPeople user CINDILP.
Member Ratings For This Recipe
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MEB898
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RD03875
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CAROLPRESTIGE
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TERRI289
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GOLIGHTLY344