Loaded Vegetable Frittata
Loaded Vegetable Frittata
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Serving Size: 1/6 of frittata
Gather
6 eggs 1/4 teaspoon salt freshly ground pepper 1 tablespoon olive oil 2 green onions, greens and whites, chopped 1 cup zucchini, thinly sliced 10 kalamata olives, chopped 2 cups fresh spinach, roughly chopped 1 cup sliced mushrooms 1 medium tomato, seeded and diced 1 ounce grated parmesanStep by step
- Preheat the oven to broil.
- On the stovetop, heat the olive oil in a nonstick OVEN SAFE skillet (no plastic handles!).
- Add the green onions,zucchini and mushrooms and saute a few minutes til soft and starting to brown.
- Throw in the spinach and allow to wilt.
- Next the tomatoes and the olives join the pan.
- Stir gently and allow to cook a few minutes more.
- While the vegetables are cooking, whisk together the eggs, salt and pepper.
- Pour the eggs over the vegetables and reduce heat to medium low.
- Cook the mixture on the stovetop for about ten minutes until it's pretty much set up, just a little runny on top.
- Sprinkle the Parmesan over the egg mixture and pop it under the broiler for about 3 minutes.
- Remove from the oven and allow to cool a bit.
- Carefully (because the pan handle may still be hot!) place a dinner plate (or other serving dish) on top of the skillet and flip that sucker over.
- The frittata should slip out of the pan and onto the plate. If it doesnt', try loosening the sides with a rubber spatula and try again.
- Cut into 6 slices (or twelve, then you can have two pieces!) and serve.
Nutrition
WW PP 3; Calories 120; Total Fat 8.6g; Saturated Fat 2.5g; Trans Fat 0.0g; Cholesterol 167mg; Sodium 279mg; Total Carbohydrates 3.5g; Dietary Fiber 1.2g; Sugars 1.6g; Protein 8.3g
Thanks to shrinkingkitchen.com