Vegetable Frittata Recipe

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Vegetable Frittata
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a medium mixing bowl, beat the eggs with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft but not brown, about 6 or 7 minutes. Add salt and pepper, to taste, and remove the skillet from the heat. Add the broccoli and stir.
  3. Grease a 12-cup muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each with some of the cauliflower. Bake in the oven until it is set in the center, about 25 to 30 minutes. Serve immediately.
  4. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 143.29 Kcal (600 kJ)
Calories from fat 71.1 Kcal
% Daily Value*
Total Fat 7.9g 12%
Cholesterol 163.68mg 55%
Sodium 85.87mg 4%
Potassium 568.47mg 12%
Total Carbs 10.38g 3%
Sugars 4.48g 18%
Dietary Fiber 2.22g 9%
Protein 8.95g 18%
Vitamin C 68.1mg 113%
Iron 1.5mg 8%
Calcium 57.8mg 6%
Amount Per 100 g
Calories 63.66 Kcal (267 kJ)
Calories from fat 31.59 Kcal
% Daily Value*
Total Fat 3.51g 12%
Cholesterol 72.72mg 55%
Sodium 38.15mg 4%
Potassium 252.56mg 12%
Total Carbs 4.61g 3%
Sugars 1.99g 18%
Dietary Fiber 0.99g 9%
Protein 3.98g 18%
Vitamin C 30.3mg 113%
Iron 0.7mg 8%
Calcium 25.7mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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