Vegetarian

Roasted Veggie Frittata is for Breakfast.

Roasted Veggie Frittata takes several minutes to prepare.

Roasted Veggie Frittata takes 20 minutes to cook.

Roasted Veggie Frittata makes 8 servings.

The ingredients for Roasted Veggie Frittata are:

8 eggs
1/3 c small curd cottage cheese or ricotta (greek yogurt may be substituted)
Dash milk if needed to adjust consistency
freshly ground pepper to taste (consider whether salt makes sense given feta and cottage cheese saltiness)
2T olive oil
1 t Trader Giotto's Pesto
2 c raw spinach
2 c roasted zucchini and red peppers (leftover batons or strips)
1 roasted tomato (leftover, cut into 6ths)
1 fresh tomato, sliced into rounds for top garnish
1/4 c feta cheese
1T Parmesan cheese

Here is how you make Roasted Veggie Frittata:

Preheat oven to 425 degrees.1. Mix eggs and cottage cheese in blender or briskly by hand. Add pepper. Add dash of milk if needed to adjust consistency. 2. Heat olive oil in cast iron skillet on stovetop. Saute spinach until it begins to wilt. Add pesto and continue cooking until completely wilted. Add leftover peppers and zucchini to pan. Mix until heated thoroughly and distribute evenly over bottom of pan.3. Mix roasted tomato pieces gently into the egg mixture and pour over vegetables in pan.4. Sprinkle feta over top of egg mixture.5. Lay sliced tomatoes evenly across the top of the egg mixture and sprinkle top with Parmesan. Bake for 20 minutes. Turn on broiler and broil until top is lightly golden, about 1-2 minutes. Let cool slightly then cut into wedges.Serving Size: Makes 4 large servings or 8 small servings (wedge)Number of Servings: 8Recipe submitted by SparkPeople user SATCHGRAHAM.

The nutritional information for Roasted Veggie Frittata is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 158.6

• Total Fat: 11.2 g
• Cholesterol: 223.3 mg
• Sodium: 199.8 mg
• Total Carbs: 4.4 g
• Dietary Fiber: 1.1 g
• Protein: 10.2 g

The dietary needs meet for Roasted Veggie Frittata is Low Carb