Appetizers / Soups / Salads

Vegetable Frittata takes 15 minutes to prepare.

Vegetable Frittata takes 35 minutes to cook.

Vegetable Frittata makes 6 servings.

The ingredients for Vegetable Frittata are:

4 whole eggs
4 egg whites
1 baby Vidalia or sweet onion, sliced thinly
1 C Baby Portobello Mushrooms
1/2 sweet Red Pepper chopped
1 Shallot chopped
1 clove garlic grated
1/2 cup Spinach Julienned
1/4 c skim milk
1/4 cup grated Parmesan cheese
Penzey's Ruth Ann's Muskego Ave. Seasoning

Here is how you make Vegetable Frittata:

Thinly Slice onions. Preheat large skillet and spray with olive oil spray, or Misto. Cook on medium heat about 8 minutes. Meanwhile, dice shallot, and grate or finely dice garlic clove. Add to pan and cook for 2 minutes. Slice mushrooms (I sliced each into thirds for thickish slices. Add to skillet, add chopped pepper after a couple of minutes and finally put spinach in. Allow to cook together for about 5 minutes more. Pour into a 10 inch glass pie plate. Mix together eggs, egg whites and skim milk and beat with a whisk until well blended. Pour into pan and add sliced tomatoes around the top. Sprinkle with cheese and place in 350 degree oven for 35 minutes. Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user GOLDTAG1.

The nutritional information for Vegetable Frittata is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 120.3

• Total Fat: 5.3 g
• Cholesterol: 147.4 mg
• Sodium: 180.4 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 1.2 g
• Protein: 10.7 g