Dinner

Roasted Vegetable Frittata is for Dinner.

Roasted Vegetable Frittata takes 15 minutes to prepare.

Roasted Vegetable Frittata takes 15 minutes to cook.

Roasted Vegetable Frittata makes 6 servings.

The ingredients for Roasted Vegetable Frittata are:

6 eggs
1/3 cup water
1/4 cup roasted potatoes, cut into 1/2-inch cubes
1/4 cup roasted or grilled red pepper, chopped into 1/2-inch pieces
1/4 cup roasted or grilled zucchini, chopped into 1/2-inch pieces
1/4 cup roasted mushrooms, halved
2 cloves roasted garlic, sliced
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 cup grated Asiago cheese
2 tablespoons olive oil
1 small onion, chopped

Here is how you make Roasted Vegetable Frittata:

Preheat the broiler. In a mixing bowl whisk together the eggs and water. Add potatoes, red pepper, zucchini, mushrooms, garlic, salt and pepper. Fold in 1/4 cup Asiago cheese. Set aside. In a large nonstick skillet, melt the butter over medium heat. Add the shallots and saute for 4 minutes. Stir in the egg mixture. Cover, reduce the heat to low and cook until the eggs are almost set, about 10 minutes. Sprinkle the frittata with the remaining Asiago. Place the frittata under the broiler and cook until the top is set and starts to brown, about 3 minutes. Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve.Number of Servings: 6Recipe submitted by SparkPeople user SPLOMIN1.

The nutritional information for Roasted Vegetable Frittata is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 214.8

• Total Fat: 12.1 g
• Cholesterol: 219.0 mg
• Sodium: 417.2 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 2.0 g
• Protein: 11.5 g

The dietary needs meet for Roasted Vegetable Frittata is Vegetarian