Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mixed Vegetable Frittata Recipe
    Lost? Site Map

    Mixed Vegetable Frittata

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Chef #249902's Note:

    Fast, easy, a family favorite; this recipe can be used with nearly any mixture of veggies. This is best served with fresh fruit and bruschetta or toasted bread with goat cheese.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      *Pre-heat oven to 400º (broil).
    2. 2
      In medium skillet add olive oil, pesto, and garlic. Sauté on medium heat until fragrant (1-2 minutes).
    3. 3
      Add onions and peppers and continue to sauté for an additional 2-3 minutes.
    4. 4
      Next add asparagus or broccoli (potatoes should be cooked ahead of time if you want to use those).
    5. 5
      After 2-3 minutes, add the zucchini and mushrooms.
    6. 6
      When vegetables are nearly cooked, add the spinach and cook until dark green.
    7. 7
      Make sure the veggies are pretty much evenly distributed and flat, then pour in the egg beaters.
    8. 8
      Cook on stove top for about 3 minutes and then transfer to oven to cook the top portion of the egg.
    9. 9
      When the top begins to puff in the middle, bring back to stove top.
    10. 10
      Add cheese, then place under broiler for additional 2 minutes (until cheese is melted and bubbly).
    11. 11
      Cut into wedges and serve (this re-heats well in the microwave for leftovers).
    12. 12
      *NOTE - all measurements are approximate and can be changed to your preferences.

    Ratings & Reviews:

    • on April 06, 2012

      45

      Delicious! For veggies I used orange peppers, mushrooms, green onions, zucchini, and mixed baby greens. I sauted the veggies as directed although I added double the pesto. Also, after the veggies were cooked I put them in a 2 qt pyrex pan, then topped with egg and baked the whole thing at 400 for about 20 minutes, then added shredded cheddar cheese and cooked about a minute or two more. Made for a great dinner.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mixed Vegetable Frittata

    Serving Size: 1 (176 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 163.7
     
    Calories from Fat 123
    75%
    Total Fat 13.6 g
    21%
    Saturated Fat 3.4 g
    17%
    Cholesterol 9.8 mg
    3%
    Sodium 76.9 mg
    3%
    Total Carbohydrate 6.8 g
    2%
    Dietary Fiber 2.4 g
    9%
    Sugars 3.1 g
    12%
    Protein 5.6 g
    11%

    The following items or measurements are not included:

    pesto sauce

    Egg Beaters egg substitute

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites