Easy Vegetable Frittata

Easy Vegetable Frittata could be just the gluten free recipe you've been looking for. This recipe serves 6. This main course has 717 calories, 19g of protein, and 69g of fat per serving. For $3.12 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is liked by 82 foodies and cooks. It is brought to you by Alidas Kitchen. If you have shredded cheese, chopped pecans, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 76%. Try Easy Vegetable Frittata (Not Just for Breakfast!), Vegetable Frittata, and Vegetable Frittata for similar recipes.

Servings: 6

 

Ingredients:

2 tablespoons I Can't Believe It's Not Butter! spread, divided

4 1/2 cups sliced/chopped vegetables (I used red pepper, broccoli, onions)

8 eggs (or 4 eggs and 8 egg whites)

2 cloves garlic, minced

1 teaspoon Italian seasoning

1 cup shredded cheese, divided (I used cheddar)

Equipment:

frying pan

whisk

bowl

Cooking instruction summary:

In a large oven-proof nonstick skillet, melt 1 tablespoon I Can't Believe It's Not Butter! over medium heat. Add your vegetables and cook, stirring occasionally, until vegetables are tender (about 5 minutes). During the last minute, add minced garlic and Italian seasoning, stirring to combine.Meanwhile, melt the remaining tablespoon of I Can't Believe It's Not Butter!In a large bowl, whisk the eggs, melted I Can't Believe It's Not Butter! and 3 tablespoons water for about 1 minute, or until frothy. Stir in 1/2 cup cheese.Pour egg mixture over vegetables, stirring gently, and cook over medium heat until eggs begin to set. (Occasionally lift the edges of frittata to allow uncooked mixture to go to the bottom)Top with remaining cheese and broil for 2 minutes, or until cheese is melted and golden brown and eggs are set. Cut into wedges and serve.

 

Step by step:


1. In a large oven-proof nonstick skillet, melt 1 tablespoon I Can't Believe It's Not Butter! over medium heat.

2. Add your vegetables and cook, stirring occasionally, until vegetables are tender (about 5 minutes). During the last minute, add minced garlic and Italian seasoning, stirring to combine.Meanwhile, melt the remaining tablespoon of I Can't Believe It's Not Butter!In a large bowl, whisk the eggs, melted I Can't Believe It's Not Butter! and 3 tablespoons water for about 1 minute, or until frothy. Stir in 1/2 cup cheese.

3. Pour egg mixture over vegetables, stirring gently, and cook over medium heat until eggs begin to set. (Occasionally lift the edges of frittata to allow uncooked mixture to go to the bottom)Top with remaining cheese and broil for 2 minutes, or until cheese is melted and golden brown and eggs are set.

4. Cut into wedges and serve.


Nutrition Information:

Quickview
716k Calories
19g Protein
68g Total Fat
15g Carbs
17% Health Score
Limit These
Calories
716k
36%

Fat
68g
106%

  Saturated Fat
9g
58%

Carbohydrates
15g
5%

  Sugar
5g
6%

Cholesterol
232mg
78%

Sodium
201mg
9%

Get Enough Of These
Protein
19g
38%

Manganese
3mg
188%

Copper
1mg
52%

Phosphorus
411mg
41%

Vitamin B1
0.57mg
38%

Selenium
24µg
35%

Zinc
5mg
34%

Fiber
8g
32%

Magnesium
111mg
28%

Vitamin B2
0.43mg
25%

Calcium
192mg
19%

Iron
3mg
19%

Vitamin B5
1mg
16%

Vitamin B12
0.95µg
16%

Vitamin B6
0.3mg
15%

Potassium
443mg
13%

Vitamin E
1mg
12%

Folate
47µg
12%

Vitamin A
495IU
10%

Vitamin D
1µg
8%

Vitamin K
5µg
5%

Vitamin B3
1mg
5%

Vitamin C
1mg
2%

covered percent of daily need
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Related Videos:

ROASTED VEGETABLE FRITTATA | easy healthy frittata recipe

 

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Food Trivia

The word vegetable has no scientific definition, so it’s still acceptable to call a tomato a vegetable.

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Age is important only if you're cheese and wine.

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