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

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    AmyZoe's Note:

    All I can say is WOW! I used garden-fresh tomatoes and zucchini, and I can't think of anything I'd rather have for breakfast than this. Instead of just Parmesan cheese, I sprinkled with mozzarella and Parmesan. Who knew you could get the omelet flavor without having to worry if you flipped it just right. This says it serves 6, but I beg to differ. Recipe courtesy of Betty Crocker's Best-Loved Recipes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook and stir onion and garlic over medium-high heat in butter in 10" oven-proof skillet for 3 minutes.
    2. 2
      Add bell pepper and cook over medium heat about 2 minutes until crisp-tender.
    3. 3
      Add remaining ingredients except eggs and cheese and cook 4 minutes, stirring occasionally.
    4. 4
      Add eggs.
    5. 5
      Bake 10 to 12 minutes or until set in center.
    6. 6
      Sprinkle top with cheese.

    Ratings & Reviews:

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    Nutritional Facts for Spring Vegetable Frittata

    Serving Size: 1 (147 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 144.7
     
    Calories from Fat 91
    63%
    Total Fat 10.1 g
    15%
    Saturated Fat 4.7 g
    23%
    Cholesterol 225.3 mg
    75%
    Sodium 263.6 mg
    10%
    Total Carbohydrate 4.9 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 2.5 g
    10%
    Protein 8.8 g
    17%

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