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    You are in: Home / Recipes / Veggie Frittata Recipe
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    Veggie Frittata

    1/1 Photo of Veggie Frittata

    Total Time:

    Prep Time:

    Cook Time:

    43 mins

    25 mins

    18 mins

    MsPia's Note:

    This recipe comes from an Argentinian grocery store booklet. In America this is more of a breakfast dish. In Argentina we never have it for breakfast (we are to busy eating those fabulous Argentinian pastries) it is usually lunch or a light dinner, accompanied by a salad.

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    Ingredients:

    Serves: 2-4

    Yield:

    fritatta

    Units: US | Metric

    Directions:

    1. 1
      In a sauté pan, over medium heat, pour 2 tbs olive oil and cook onion for 5 minutes.
    2. 2
      Add carrot, zucchini, and squash; cover pan and cook for another 5 minutes.
    3. 3
      Put veggies in a bowl and let them cool down. Then add cheese, salt, pepper and beaten eggs. Stir.
    4. 4
      Pour the rest of the olive oil onto sauté pan and heat and then incorporate the egg mixture.
    5. 5
      Agitate the pan so that the mixture extends evenly.
    6. 6
      Lower the heat and cover. Cook for about 5 minutes and turn over a plate.
    7. 7
      Pour back into pan and cook for an extra 2 or 3 minutes.
    8. 8
      Eggs are better pale than golden.

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    Ratings & Reviews:

    • on February 28, 2011

      55

      We loved this frittata. DD didn't even know that it was chock full of her least favorite veggies. Also, the Jarlsberg cheese was brilliant. I'm on a diet right now so I did omit the olive oil and simply used nonstick spray in its place. The frittata was excellent none the less. Thanks for sharing. This recipe is a keeper. Made for PRMR Tag.

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

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    Nutritional Facts for Veggie Frittata

    Serving Size: 1 (189 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 544.6
     
    Calories from Fat 393
    72%
    Total Fat 43.7 g
    67%
    Saturated Fat 10.6 g
    53%
    Cholesterol 479.8 mg
    159%
    Sodium 801.6 mg
    33%
    Total Carbohydrate 17.4 g
    5%
    Dietary Fiber 3.1 g
    12%
    Sugars 6.1 g
    24%
    Protein 22.1 g
    44%

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