Dinner

Veggie Frittata with Tofu Shirataki is for Dinner.

Veggie Frittata with Tofu Shirataki takes 10 minutes to prepare.

Veggie Frittata with Tofu Shirataki takes 20 minutes to cook.

Veggie Frittata with Tofu Shirataki makes 4 servings.

The ingredients for Veggie Frittata with Tofu Shirataki are:

1 c. onion, chopped (1/2 med)
1.5 c. zucchini, thinly sliced (1 med)
2 cloves garlic, minced
1 medium tomato, seeded and diced
1 c. frozen or 2 c. fresh spinach
1 pkg Tofu Shirataki, rinsed, drained, cut into smaller lengths with kitchen shears
2 t. dried basil
1 t. dried oregano
8 large eggs
2 T. Skim milk
1/4 c. grated Parmesan

Here is how you make Veggie Frittata with Tofu Shirataki:

Preheat oven to 425. Spray 10 inch nonstick skillet with cooking spray. Cook onion and zucchini on medium heat until softened but not brown, about 4 min. Add garlic, tomato and spinach, cooking 2 min. Sprinkle with basil and oregano. Fold in shirataki so that it is evenly distributed. Beat eggs with milk, pouring over vegetables and noodles. Cook 2 min until eggs begin to set on edges. Sprinkle with Parmesan and place skillet in oven. Bake until eggs set in the center 10-12 minutes. Leaving pan in oven, preheat broiler. Broil frittata until golden brown, 1-2 min. Cut into four wedges and serve.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user MARJIMAC63.

The nutritional information for Veggie Frittata with Tofu Shirataki is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 236.0

• Total Fat: 12.7 g
• Cholesterol: 380.1 mg
• Sodium: 310.1 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 4.8 g
• Protein: 18.9 g

The dietary needs meet for Veggie Frittata with Tofu Shirataki is Vegetarian