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Herbed Vegetable Fritatta

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

40 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup new potatoes
cubed cooked
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teaspoon salt
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teaspoon black pepper
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½ cup zucchini
quartered
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1 cup mozzarella cheese
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2 tablespoons scallions, spring or green onions
sliced
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2 tablespoons basil
fresh, minced
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1 ½ packages egg product
*
½ cup cherry tomatoes
sliced
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Ingredients

Amount Measure Ingredient Features
237 ml new potatoes
cubed cooked
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0.6 ml salt
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0.6 ml black pepper
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118 ml zucchini
quartered
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237 ml mozzarella cheese
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3E+1 ml scallions, spring or green onions
sliced
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3E+1 ml basil
fresh, minced
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1.5 packages egg product
*
118 ml cherry tomatoes
sliced
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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 4226% 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?
 

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