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
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
-
Step1Heat oven to 375°.
-
Step2Melt 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.
-
Step3Bake 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
1/2Tips from the Betty Crocker Kitchens
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