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Vegetable frittata is for Dinner.

Vegetable frittata takes 30 minutes to prepare.

Vegetable frittata takes 15 minutes to cook.

Vegetable frittata makes 4 servings.

The ingredients for Vegetable frittata are:

4 Eggs
6 oz Reduced Fat Feta Cheese, 6 oz
1 cup Mushroom slices
4 cups Spinach
1 medium zucchini cut into chunks
1 tbs Olive Oil
1/2 Onion cut into chunks
1 tbs garlic powder
1 tbs onion powder
herbs, such as rosemary and oregano, to taste
salt and pepper to taste.

Here is how you make Vegetable frittata:

Cut veggies (except spinach) into chunks. In a 6 to 8 inch ovenproof skillet or saute pan, saute onion lightly in the oil, then add the mushrooms and zucchini. Add herbs and spices and cook til lightly browned and most of the liquid is cooked out, about 6 minutes more. Turn off the heat and add the spinach, stirring until it wilts. Then let all the veggies cool slightly. Beat eggs in a bowl and add pepper and salt to taste. Sprinkle feta over the veggies, then pour on the eggs. Cook on stovetop over low flame until the egg just starts to set, about 5 minutes. Then transfer to oven and broil, but not too close to the heating element, for about another 7 minutes, or until lightly browned and the egg is set. Cut like a pie into four servings.Serving Size: Makes four servingsNumber of Servings: 4Recipe submitted by SparkPeople user BIG_IDEAS.

The nutritional information for Vegetable frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 215.8

• Total Fat: 14.6 g
• Cholesterol: 200.3 mg
• Sodium: 686.0 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 1.7 g
• Protein: 17.3 g

The dietary needs meet for Vegetable frittata is Low Carb