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Loaded Vegetable Frittata

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Submitted by happyzhangbo

Loaded Vegetable Frittata recipe

YIELD

3 servings

PREP

5 min

COOK

12 min

READY

25 min

Ingredients

¼ 59
CUP ML GREEN CHILI PEPPERS
red peppers, yellow peppers *
¼ 59
CUP ML ONIONS
¼ 59
CUP ML MUSHROOMS *
¼ 59
¼ 59
CUP ML WINTER SQUASH *
1
X OLIVE OIL
as needed *
6 6
LARGE LARGE EGGS
1
X MILK
as needed *
½ 118
CUP ML CHEESE
grated (Cheddar, Swiss or Parmesan)
1
X SALT
to taste *
1
X BLACK PEPPER
freshly-ground, to taste *
1
X PARSLEY SPRIGS
for garnish *

Directions

Preheat oven to 350℉ (180℃).

Gently sauté the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.

Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.

Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking.

Bake until the top of the frittata is no longer runny.

Garnish and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 228 64% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 443mg 148%
Sodium 295mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 35g
Vitamin A 18% Vitamin C 12%
Calcium 20% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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