Italian

Summer frittata is for Lunch.

Summer frittata takes 15 minutes to prepare.

Summer frittata takes 50 minutes to cook.

Summer frittata makes 6 servings.

The ingredients for Summer frittata are:

8 small eggs
8 slices cooked and crumbled bacon
1 small chopped onion
150 gr soft goat cheese, mushed
.33 cup ff milk
3 small sliced zucchini
1 small chopped onion
1 small chopped eggplant
garlic, parsley, salt, pepper to taste,
2 small sliced tomatoes

Here is how you make Summer frittata:

Makes 6 slices cooked in pie plate Bake about 50 minutes in 400° preheated oven. Pam pie plate first.Chop the bacon if it is raw, and all the veggies except the tomato.Pam a frying pan and cook it all together until most of the moisture is gone from the veggies and the bacon is cookedPam the pie plate.Mix the eggs, mushed goat cheese, milk and herbs and soices if you are using them.Turn cooked veggie bacon mixture into pie plate, add egg mixture.Decorate with thin slices of tomatoes.Bake about 50 minutes til done.Eat hot, warm, or cold. Room temp is how I prefer it.Serve with a big salad for a pretty, healthy and full of veggies summer dish.Number of Servings: 6Recipe submitted by SparkPeople user AKASHA66.

The nutritional information for Summer frittata is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 222.8

• Total Fat: 14.6 g
• Cholesterol: 228.7 mg
• Sodium: 340.3 mg
• Total Carbs: 8.5 g
• Dietary Fiber: 2.1 g
• Protein: 14.8 g

Summer frittata is Italian cuisine.

The dietary needs meet for Summer frittata is Low Fat