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    You are in: Home / Recipes / Garden Vegetable Frittata Recipe
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    Garden Vegetable Frittata

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Manami's Note:

    This tasty Frittata can be made up to 2 hours in advance. Found in Foster's Market newsletter. Haven't made this as yet but I assure you it won't be long before I do.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400ºF,
    2. 2
      In 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat.
    3. 3
      Add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy.
    4. 4
      Add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked.
    5. 5
      Add spinach; cook 1 minute, until wilted.
    6. 6
      In bowl, whisk Gruyere, salt, pepper and eggs; pour over vegetables in skillet.
    7. 7
      Remove skillet from heat.
    8. 8
      Gently shake skillet to move eggs through vegetable mixture.
    9. 9
      Scatter cream cheese over egg-vegetable mixture.
    10. 10
      Top with rosemary.
    11. 11
      Place skillet in oven.
    12. 12
      Bake 18 to 20 minutes, just until eggs are set.
    13. 13
      Remove from oven.
    14. 14
      Cut into 6 wedges.
    15. 15
      Serve immediately or let cool to room temperature.

    Ratings & Reviews:

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    Nutritional Facts for Garden Vegetable Frittata

    Serving Size: 1 (250 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 341.8
     
    Calories from Fat 197
    57%
    Total Fat 21.8 g
    33%
    Saturated Fat 9.6 g
    48%
    Cholesterol 388.0 mg
    129%
    Sodium 618.7 mg
    25%
    Total Carbohydrate 17.4 g
    5%
    Dietary Fiber 2.2 g
    9%
    Sugars 2.9 g
    11%
    Protein 18.8 g
    37%

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