SPRING VEGETABLE FRITTATA

Spring Vegetable Frittata image

Enjoy this quick and easy vegetable frittata - ready in 35 minutes. Perfect for breakfast in spring!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 35m

Yield 6

Number Of Ingredients 10

Previous Next

Ingredients

2 tablespoons margarine or butter
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 medium green or red bell pepper, chopped (1 cup)
2 small zucchini, chopped (2 cups)
1 small tomato, chopped (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups fat-free cholesterol-free egg product
1/4 cup grated Parmesan cheese

Steps:

Heat oven to 375°.
Melt margarine in 10-inch ovenproof skillet over medium-high heat. Cook onion and garlic in margarine 3 minutes, stirring frequently. Stir in bell pepper; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until crisp-tender. Stir in zucchini, tomato, salt and pepper. Cook 4 minutes, stirring occasionally. Stir in egg product.
Bake 10 to 12 minutes or until set in center. Sprinkle with cheese. Cut into wedges.

Nutrition Facts : Calories 150, Carbohydrate 5 g, Cholesterol 225 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g

*** Explore more Spring Vegetable Frittata Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #omelets-and-frittatas #breakfast #main-dish #eggs-dairy #easy #european #italian #eggs #dietary #low-carb #low-in-something