Recipe courtesy of Kelsey Nixon
Garden Vegetable Frittata
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 381
- Total Fat
- 20 g
- Saturated Fat
- 9 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 24 g
- Cholesterol
- 239 mg
- Sodium
- 669 mg
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 381
- Total Fat
- 20 g
- Saturated Fat
- 9 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 24 g
- Cholesterol
- 239 mg
- Sodium
- 669 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
- In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
- Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.
- Per serving: Calories 395; Total Fat 23 grams; Saturated Fat 9 grams; Protein 20 grams; Total Carbohydrate 27 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 281 milligrams; Sodium 587 milligrams
