Check out the VEGETABLE FRITTATA calories and how many carbs in VEGETABLE FRITTATA. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Sunday, January 8, 2012 at 3:08pm
filed under
Main Dishes
Serving size: 1 piece
Recipe category: Main Dishes
Prep time: 20 min
Cook time: 20 min
Difficulty: Normal
Calories: 118 (6% DV)
Fat: 3g (5% DV)
Carbohydrates: 6g (2% DV)
Protein: 15g (31% DV)
Description: low carb
steps 1, 2 and 3
count as no carb
Ingredients: Makes 8 servings (8 pieces)
9
ounces
1
cup
1/2
cup
1/2
cup
3
cups
1/2
cup
1/2
cup
1
tablespoon
1
tablespoon
1
teaspoon
1/2
teaspoon
1
cup
Tip: Click on the ingredient links to learn the nutritional information for all the VEGETABLE FRITTATA ingredients. The serving size for any ingredient in VEGETABLE FRITTATA may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
Preheat the oven to 350F. Coat an 8-inch-square or 1-by11-inch baking pan with cooking oil spray. Bring 4 cups of salted water to boil in a large saucepan. Add the asparagus tips. Cover and bring to a boil, then lower the heat and simmer for 3 minutes. Add the bell peppers and onion. Cover and bring again to a boil, then lower the heat and simmer for about 2 min more. Drain the boiled veggies in a colander. Add the zucchini to the veggie mixture and stir. Spread the veggie mix evenly in the baking pan and set asside. In a large bowl wisk together the eggs, half-and-half, milk, dill, parsley, salt and black pepper. Pour the egg mix over the veggies. Top with the cheese. Bake uncovered for 30 to 40 min or until knife inserted in the center comes out clean.