Veggie Frittata

Veggie Frittata
Veggie Frittata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound red potatoes, cut into 1/2-inch chunks

  • 2

    tsp. olive oil

  • 1

    red pepper (4 to 6 oz) chopped

  • 10

    oz. baby spinach (about 5 cups)

  • 2

    cloves garlic, crushed with press

  • 6

    large eggs plus 2 large egg whites

  • 1

    medium yellow squash, shredded

  • 1 1/2

    oz. Fontina cheese, shredded

Directions

Arrange oven rack 6 inches from heat source; preheat broiler. Place potatoes in microwave-safe large bowl; cover with vented plastic wrap. Microwave on High 6 minutes or until potatoes are fork-tender. In 12 – inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add pepper; cook 5 minutes or until tender, stirring. Add to bowl with potatoes. Add spinach and garlic to skillet; cook 4 minutes or until moisture has evaporated, stirring. Add to same bowl. In another large bowl, whisk eggs, egg whites, and ¼ teaspoon salt until blended. Stir in squash and vegetable mixture until well mixed. Wipe out skillet. Heat remaining oil on medium 1 minute; add egg mixture. Cover; cook 5 minutes or until edges are just set. Top with Fontina and wrap handle with heavy-duty foil. Broil 4 minutes or until golden brown. Calories: about 320, 19g protein, 33 g carbs, 13 g total fat, (5 g saturated), 6 g fiber, 330 mg cholesterol, 485 mg sodium.

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