Quick Veggie Frittata

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

Ingredients

4
whole eggs
6
egg whites
3/4
teaspoon Italian seasoning
1/4
teaspoon salt
Dash pepper
2
teaspoons canola or olive oil
2
cups frozen Italian-blend vegetables, thawed (from 1-lb bag)
2
tablespoons shredded Parmesan cheese

Directions

Directions

  • 1 In medium bowl, beat whole eggs, egg whites, Italian seasoning, salt and pepper until well mixed.
  • 2 In 10-inch skillet, heat oil over medium heat. Pour egg mixture into skillet; top with vegetables. Reduce heat to medium-low. Cook 3 to 4 minutes, lifting eggs with spatula to allow uncooked portion to flow to bottom.
  • 3 Cover; cook 7 to 8 minutes longer or until eggs are almost set but top is slightly moist. Top with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.

Notes










Tips

Expert Tips

You can substitute 2 cups fat-free egg product for the whole eggs and egg whites in this recipe. Also try other frozen vegetable combinations that you like.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
215mg
215%;
Sodium
360mg
360%;
Total Carbohydrate
4g
4%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
8%;
Calcium
10%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.