Brunch

Roasted Vegetable Frittata is for Breakfast.

Roasted Vegetable Frittata takes 10 minutes to prepare.

Roasted Vegetable Frittata takes 30 minutes to cook.

Roasted Vegetable Frittata makes 8 servings.

The ingredients for Roasted Vegetable Frittata are:

1 each sweet red and yellow peppers, chopped into small pieces
2 tsp extra virgin olive oil
1/2 tsp each salt and pepper
1/2 tsp Italian herb seasoning
1 small onion, chopped
1 cup sliced mushrooms (crimini)
6 eggs
1/2 cup Egg beaters.

Here is how you make Roasted Vegetable Frittata:

1. Seed, core and cut peppers into bite-size pieces, place in a bowl.2. Add onions to bowl. Add 1/2 of the olive oil, all the pepper, salt and Italian seasoning.3. Scrape onto rimmed baking sheet, sprayed with Pam.4. Broil, stirring occasionally, until vegetables are browned and tender, about 10 minutes.5. In a non-stick skillet, heat remaining oil over medium heat; fry mushrooms until liquid is evaporated, about 5 minues.6. Meanwhile, in bowl, beat eggs and egg beaters, 7. Add egg mixture, pepper and onion mixture to the skillet, stirring to combine.8. Reduce heat to low, cover and cook until set and bottom is golden, about 10 minutes.9. Cut into 8 wedges.Great brunch dish, serve with salsa.Number of Servings: 8Recipe submitted by SparkPeople user ETMARKERS.

The nutritional information for Roasted Vegetable Frittata is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 88.9

• Total Fat: 5.0 g
• Cholesterol: 159.5 mg
• Sodium: 77.4 mg
• Total Carbs: 4.0 g
• Dietary Fiber: 0.8 g
• Protein: 6.9 g