Directions:
- Preheat oven to 350°F
- Cook pasta as directed on package.
- Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add onions and mushrooms; cook and stir 5 minute or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 minute or until most of the liquid has evaporated, stirring occasionally.
- Mix pasta, eggs and 1/2 cup of the cheese in large bowl; mix well. Add to vegetables in skillet; stir until well blended. Cook on medium-low heat 5 minute or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.
- Bake 10 minute or until center is set. Cut into 4 wedges to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.52 Kcal (1128 kJ) | ||
| Calories from fat | 103.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.45g | 18% | |
|---|---|---|---|
| Cholesterol | 182.61mg | 61% | |
| Sodium | 248.9mg | 10% | |
| Potassium | 239.55mg | 5% | |
| Total Carbs | 24.65g | 8% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 17.26g | 35% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1.9mg | 11% | |
| Calcium | 266.2mg | 27% | |
| Amount Per 100 g | |||
| Calories | 192.52 Kcal (806 kJ) | ||
| Calories from fat | 73.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 18% | |
|---|---|---|---|
| Cholesterol | 130.44mg | 61% | |
| Sodium | 177.8mg | 10% | |
| Potassium | 171.12mg | 5% | |
| Total Carbs | 17.61g | 8% | |
| Sugars | 1.54g | 9% | |
| Dietary Fiber | 0.97g | 5% | |
| Protein | 12.33g | 35% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 1.4mg | 11% | |
| Calcium | 190.2mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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