Brunch

Frittata, summer garden is for Lunch.

Frittata, summer garden takes 5 minutes to prepare.

Frittata, summer garden takes 45 minutes to cook.

Frittata, summer garden makes 6 servings.

The ingredients for Frittata, summer garden are:

Fresh eggs
EVOO
Tomatoes
Green beans
Garlic
Okra
Summer Squash

Here is how you make Frittata, summer garden:

Use what you have on-hand. Coat the bottom of a 9x13" pan with 2 T of EVOO (use less if using an 8" square casserole -- whatever size you like. I find a 9X13" pan uses 18 eggs.Placed cooked/ leftover vegetables in the pan and beat eggs in mixing bowl. Add salt, fresh-cracked black pepper, salt or Herbs de Provence, as you wish. This dish is EXCELLENT with leftover meatballs or breakfast sausage in it for the carnivores...Pour mixed eggs over the top and place in 400F oven for 45-60 minutes, til a sharp knife comes out clean in center and there's no runny egg on top. You may need to place tin foil over the casserole if edges get brown before center is cooked.Smaller the dish, the quicker it will cook. If your veg is cold, this will add to cooking time.Number of Servings: 6Recipe submitted by SparkPeople user LILY_SPARK.

The nutritional information for Frittata, summer garden is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 277.6

• Total Fat: 18.4 g
• Cholesterol: 560.9 mg
• Sodium: 177.5 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 2.9 g
• Protein: 18.8 g

The dietary needs meet for Frittata, summer garden is Vegetarian