Recipe Details

Vegetable Frittata

  • Servings: 4
  • Ready In 35 minutes
  • 6 Eggs
  • 1/4 cup Skim milk
  • 1/4 teaspoon Pepper
  • 1 cup Whole wheat bread; cubed
  • 1 cup Mozzarella or swiss cheese; shredded
  • 2 ounce Cream cheese; cubed
  • 1 tablespoon Vegetable oil
  • 1 Onion; chopped
  • 1 cup Zucchini; chopped
  • 1 cup Mushroom; chopped
  • 1 Sweet red or green pepper; chopped
  • 2 cloves Garlic; minced
  • 1/2 teaspoon Dried Oregano
  • 1 pinch Crushed hot pepper flakes
  • 2 Tomatoes; thinly sliced
  • 1/4 cup Parmesan; freshly grated
In large bowl, whisk together eggs, milk and pepper; stir in bread, mozzarella and cream cheese. Set aside.

In 10-inch (25 cm) ovenproof skillet, heat oil over medium-high heat; saute onion, zucchini, mushromms, red pepper, garlic, oregano and hot pepper flakes for 2 or 3 minutes or until softened. Remove from heat; pour in egg mixture and mix well.

Arrange tomatoes over top; sprinkle with Parmesan. Bake in 375 (190) oven for 25 minutes or until egg mixture is set and golden. Cut into wedges to serve.

Nutritional Facts

  • Serving Size 1 Serving (465g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 358
    Calories From Fat 170
  • % Daily Value
  • Total Fat 19g
    25%
  • Saturated Fat 10g
    49%
  • Trans Fat 2g
  • Cholesterol 52g
    16%
  • Sodium 447g
    15%
  • Total Carbohydrate 28g
    8%
  • Dietary Fiber 3g
    13%
  • Sugars 25g
  • Protein 21g
    30%