Vegetarian

Roasted vegetable frittata takes 30 minutes to prepare.

Roasted vegetable frittata takes 60 minutes to cook.

Roasted vegetable frittata makes 8 servings.

The ingredients for Roasted vegetable frittata are:

1.5 cups zucchini-chopped
.5 cup fresh mushrooms
2 leeks
.75 cups red bell pepper
1 clove of garlic
.5 cup egg beaters
4 eggs, beaten with egg beaters
.25 c half-and-half
16 oz (2 cups) greek yogurt-plain nonfat
1 tsp salt
.25 tsp ground black pepper

Here is how you make Roasted vegetable frittata:

Preheat oven to 350 degrees F (175 degrees C). Lightly spray pam into a 9x13 inch baking dish.In a large skillet or frying pan, pam over medium high heat. Add zucchini, mushrooms, leeks, red pepper and garlic; saute until tender. Remove from heat and let cool slightly.In a large bowl, beat together the eggs and cream. Stir in yogurt, cheddar cheese, and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish.Bake in preheated oven for one hour, or until center is set. Check after 40 minutes. Serve hot or cold.Serving Size: 8-10 (calories for 8 servings)Number of Servings: 8Recipe submitted by SparkPeople user CHICA9802.

The nutritional information for Roasted vegetable frittata is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 219.5

• Total Fat: 12.7 g
• Cholesterol: 125.7 mg
• Sodium: 279.2 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 1.0 g
• Protein: 18.6 g

The dietary needs meet for Roasted vegetable frittata is Vegetarian