Directions:
- Prepare all vegetables as directed; set aside.
- Lightly whip eggs in a large bowl; salt and pepper to taste.
- Add the prepared vegetables and parsley and/or basil. You'll think the eggs won't hold it all, but they will.
- Melt butter in a large non-stick skillet over very low heat. Add egg mixture and cook very slowly 20-25 minutes, covered, until firm on top and lightly browned underneath.
- Loosen around edge with a spatula and shake pan to loosen bottom. If the frittata sticks on the bottom, loosen with spatula. Slide out onto a warmed plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.41 Kcal (1233 kJ) | ||
| Calories from fat | 97.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.86g | 17% | |
|---|---|---|---|
| Cholesterol | 178.95mg | 60% | |
| Sodium | 117.63mg | 5% | |
| Potassium | 617.92mg | 13% | |
| Total Carbs | 39.04g | 13% | |
| Sugars | 7.86g | 31% | |
| Dietary Fiber | 5.53g | 22% | |
| Protein | 10.5g | 21% | |
| Vitamin C | 43.3mg | 72% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 18.7mg | 104% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 107.61 Kcal (451 kJ) | ||
| Calories from fat | 35.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 17% | |
|---|---|---|---|
| Cholesterol | 65.4mg | 60% | |
| Sodium | 42.99mg | 5% | |
| Potassium | 225.85mg | 13% | |
| Total Carbs | 14.27g | 13% | |
| Sugars | 2.87g | 31% | |
| Dietary Fiber | 2.02g | 22% | |
| Protein | 3.84g | 21% | |
| Vitamin C | 15.8mg | 72% | |
| Vitamin A | 0.7mg | 64% | |
| Iron | 6.8mg | 104% | |
| Calcium | 24.2mg | 7% | |
* 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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