Vegetarian

Egg and Vegetable Frittata in Petite-loaf pans is for Breakfast.

Egg and Vegetable Frittata in Petite-loaf pans takes 10 minutes to prepare.

Egg and Vegetable Frittata in Petite-loaf pans takes 25 minutes to cook.

Egg and Vegetable Frittata in Petite-loaf pans makes 8 servings.

The ingredients for Egg and Vegetable Frittata in Petite-loaf pans are:

8 large eggs, whole
4 egg whites
1/4 c. 1 % milk
2 stalks green onion, chopped
2 tomatoes, chopped
2 c. chopped broccoli
.5 cup green bell peppers, chopped
4 oz. 2% sharp cheddar
Mrs. Dash (You can use salt and pepper)
Olive oil spray

Here is how you make Egg and Vegetable Frittata in Petite-loaf pans:

Preheat the oven to 350 degrees. Whisk the eggs, egg whites, and 1% milk.Add the chopped vegetables. Add the cheese.Stir it up.Spray the tray of petite loaf pans with olive oil spray or spray of your choice. I used a big soup ladle to pour the mixture into the petite loaf pans. Fills 8 petite loaf pans.Cook for about 25-30 min. I put a toothpick in the middle and it came out clean. Top is golden and feels slightly firm to the touch. Number of Servings: 8Recipe submitted by SparkPeople user REEDSKI.

The nutritional information for Egg and Vegetable Frittata in Petite-loaf pans is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 147.0

• Total Fat: 8.3 g
• Cholesterol: 222.9 mg
• Sodium: 222.7 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 1.2 g
• Protein: 13.5 g