Breakfast

Egg and Veggie Frittata is for Breakfast.

Egg and Veggie Frittata takes 10 minutes to prepare.

Egg and Veggie Frittata takes 30 minutes to cook.

Egg and Veggie Frittata makes 1 servings.

The ingredients for Egg and Veggie Frittata are:

5.0 serving jumbo eggs
5.0 serving Green Onion (fresh-1 stalk)
2.0 cup Spinach, fresh
224.0 Grams Mushrooms, fresh
1.0 Italian tomato Red Ripe Tomatoes
1.0 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil

Here is how you make Egg and Veggie Frittata:

Blend eggs in blender 10 seconds (or beat by hand) and set aside. Add oil to a cast iron (or oven safe skillet) place on medium heat and stir fry sliced mushrooms and green onions. Once partially soft add spinach and any spices you like and stir. Pour eggs over veggies and arrange tomato slices on top. Place whole skillet in preheated oven (350?) for 30 mins. Cut into 4 pieces and enjoy.Serving Size: Makes 4 sertvingsNumber of Servings: 1.0Recipe submitted by SparkPeople user LINLOW.

The nutritional information for Egg and Veggie Frittata is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 671.1

• Total Fat: 45.2 g
• Cholesterol: 1,175.0 mg
• Sodium: 511.9 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 7.2 g
• Protein: 49.2 g

The dietary needs meet for Egg and Veggie Frittata is Low Carb