Recipe courtesy of Daisy
Recipe courtesy of Daisy
Watch how to make this recipe.
Veggie Frittata
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- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 6 Servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 203
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 12 mg
- Sodium
- 93 mg
- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 6 Servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 203
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 12 mg
- Sodium
- 93 mg
Ingredients
Directions
- 1.Heat the oven to 400°F.
- 2.Spray a 9-inch pie plate with cooking spray. Heat the oil in a 10-inch nonstick skillet over medium heat.
- 3.Add the onion and cook for 2 minutes, stirring occasionally.
- 4.Add the asparagus and bell pepper to the onion and cook for 3 to 4 minutes or until slightly tender, stirring occasionally.
- 5.Pour the vegetables into the pie plate.
- 6.Combine the egg substitute, sour cream and black pepper in a medium bowl; whisk until blended.
- 7.Pour the egg mixture over the vegetables.
- 8.Bake the frittata for 15 to 20 minutes or until set, sprinkling with the Cheddar cheese during the last 5 minutes of baking.
- 9.Let the frittata stand for 5 minutes before slicing and serving.
