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Spring Vegetable Frittata

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Updated Aug 13, 2010
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Enjoy this quick and easy vegetable frittata - ready in 35 minutes. Perfect for breakfast in spring!

Spring Vegetable Frittata

  • Prep Time 20 min
  • Total 35 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 2 tablespoons margarine or butter
  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, finely chopped
  • 1 medium green or red bell pepper, chopped (1 cup)
  • 2 small zucchini, chopped (2 cups)
  • 1 small tomato, chopped (1/2 cup)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups fat-free cholesterol-free egg product
  • 1/4 cup grated Parmesan cheese

Instructions

  • Step 
    1
    Heat oven to 375°.
  • Step 
    2
    Melt margarine in 10-inch ovenproof skillet over medium-high heat. Cook onion and garlic in margarine 3 minutes, stirring frequently. Stir in bell pepper; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until crisp-tender. Stir in zucchini, tomato, salt and pepper. Cook 4 minutes, stirring occasionally. Stir in egg product.
  • Step 
    3
    Bake 10 to 12 minutes or until set in center. Sprinkle with cheese. Cut into wedges.

Nutrition

150 Calories
11g Total Fat
9g Protein
5g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
90
Total Fat
11g
16%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
225mg
75%
Sodium
270mg
11%
Potassium
270mg
8%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
5%
Sugars
3g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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