Vegetarian

Loaded Vegetable Fritatta is for Breakfast.

Loaded Vegetable Fritatta takes 20 minutes to prepare.

Loaded Vegetable Fritatta takes 40 minutes to cook.

Loaded Vegetable Fritatta makes 3 servings.

The ingredients for Loaded Vegetable Fritatta are:

Eggland's Best Large Egg, 6
Sweet peppers, red and yellow, 1 each
Onions, raw, 1 large
Mushrooms, fresh, 2 cup, pieces or slices
Baby Spinach (raw), 3 cup
Garlic, 1 clove
Coconut Oil, 1 Tbsp
Freshly grated cheese, pecorino romano, 3 tbsp - Sheeps Milk for dairy free... it is better in my opinion than cows milk Romano.

Here is how you make Loaded Vegetable Fritatta:

Slice all veggiesMince GarlicHeat oil in non-stick skillet, over med heat, add onions peppers and garlic, sautee' until tender crisp, add mushrooms, stir together, and continue to cook until mushrooms are soft but not over cooked.Beat eggs, adding slight amount of water to the eggs... 1 or 2 Tbsp only... pour over veggies, making sure egg is well distributed. Lower heat to Low setting, cover with lid or foil and let steam away. Eggs will puff up and become light and fluffy. if not heat is too high.Remove lid, sprinkle with cheese, cover and let melt with heat turned OFF... about 5 minutes. Slice and serve!Serving Size: Makes 3 servings depending on personal Number of Servings: 3Recipe submitted by SparkPeople user CINDY_LU_WHO.

The nutritional information for Loaded Vegetable Fritatta is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 241.3

• Total Fat: 14.4 g
• Cholesterol: 350.0 mg
• Sodium: 170.1 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 3.9 g
• Protein: 16.8 g

The dietary needs meet for Loaded Vegetable Fritatta is Gluten Free