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Herbed Vegetable Fritatta

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Submitted by akane

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 237
CUP ML NEW POTATOES
cubed cooked
0.6
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
½ 118
CUP ML ZUCCHINI
quartered
1 237
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
sliced
2 3E+1
TABLESPOONS ML BASIL
fresh, minced
1 ½ 1.5
PACKAGES PACKAGES EGG PRODUCT *
½ 118
CUP ML CHERRY TOMATOES
sliced

Directions

Heat oven to 350’F.

Spray 8", ovenproof skillet with non-stick cooking spray.

Layer potatoes, salt, pepper, zucchini, ½ cup cheese, onions and basil in skillet.

Shake egg product well; pour over vegetables.

Bake 22 to 25 minutes, or until set.

Sprinkle with remaining ½ cup cheese and tomatoes.

Heat broiler. Broil 2 minutes or until cheese is melted.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 42 26% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 121mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 8% Vitamin C 15%
Calcium 7% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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