Vegetarian

Brunch Frittata - spinach, mushroom, broccoli, squash is for Breakfast.

Brunch Frittata - spinach, mushroom, broccoli, squash takes 15 minutes to prepare.

Brunch Frittata - spinach, mushroom, broccoli, squash takes 40 minutes to cook.

Brunch Frittata - spinach, mushroom, broccoli, squash makes 4 servings.

The ingredients for Brunch Frittata - spinach, mushroom, broccoli, squash are:

4 Eggs (extra large)
1/4 cup All Whites (or use one more egg)
1/3 cup Milk, 2%, 0.5 c
1 cup fresh Mushrooms, sliced or chopped
2 Fresh Zucchini or yellowSquash, 2 small (2/3 - 1 cup)
3 cups Spinach, fresh2 - 3 cups fresh
2 cups fresh Broccoli, chopped
1/2 large purple Onion, chopped
2 medium freshtomatoes, chopped
Olive oil - about 1/2 Tbsp.

Granulated garlic and Italian seasoning to taste

Here is how you make Brunch Frittata - spinach, mushroom, broccoli, squash:

Preheat oven to 375. Oil 10 inch skillet with olive oil. Saute spinach and onions until wilted; add mushrooms, squash, broccoli. Saute until softened. Add tomato. Stir together eggs, All whites, and milk. Add to skillet. Turn off heat and allow frittata to set (on bottom) while burner cools.Bake for 40 minutes (approx) until well-set and golden brown.Serve with salsa if desired.Serving Size:?4 servings

The nutritional information for Brunch Frittata - spinach, mushroom, broccoli, squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 187.7

• Total Fat: 8.5 g
• Cholesterol: 217.0 mg
• Sodium: 222.3 mg
• Total Carbs: 10.6 g
• Dietary Fiber: 3.3 g
• Protein: 18.2 g