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Veggie Frittata

Raquel Cura Kitchen 0 Comments

You can serve a Veggie Frittata for breakfast, lunch, or dinner, add a salad to round out your evening meal. Everybody will love them! For Sunday breakfast,  great for a potluck too. If you would like to take it up a notch use roasted veggies from the night before. Roasting caramelizes the sugars in the veggies making them extra sweet and flavorful. Frittata is an egg-based Italian dish similar to an omelette or crust-less quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to “fried”.

Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Course Breakfast
Cuisine Italian, Persian
Total Time < 45 minutes
Allergy Gluten Free
Servings
servings
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Italian, Persian
Total Time < 45 minutes
Allergy Gluten Free
Servings
servings
Prep Time 10 minutes
Cook Time 30 minutes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 4 Eggs raw
  • 8 Egg Whites boiled, raw
  • 2 tablespoon(s) Milk nonfat, fortified with protein, and vitamin A
  • 2 1/2 ounce(s) Onion chopped, raw
  • 2 tablespoon(s) Parmesan cheese Grated
  • 1 teaspoon(s) Dried Oregano or 1 Tbsp. fresh
  • 1/4 teaspoon(s) Black Pepper optional
  • 1/2 ounce(s) Sun Dried Tomatoes (1/4 cup)
  • 4 ounce(s) Green Bell Pepper or sweet peppers, raw
  • 4 ounce(s) Mushrooms sliced or pieces, raw
  • 4 ounce(s) Broccoli raw
  • 1 teaspoon(s) Extra Virgin Olive Oil
Instructions
  1. Preheat oven to 350°. Spray a glass pie dish with cooking spray and set aside.
  2. In a large skillet on medium heat, drizzle olive oil and saute onion for about 4 minutes until tender and fragrant. Add in bell peppers, broccoli, mushrooms and sun dried tomatoes, cooking an additional 2 minutes. Transfer veggies to the pie dish.
  3. In a large bowl, whisk together whole eggs and whites with milk, Parmesan cheese, oregano, salt and pepper.
  4. Pour egg mixture over top of the veggies in the the dish and bake for 25 minutes or until inserted knife comes out clean.
Nutritional Information
Nutrition Facts
Veggie Frittata
Amount Per Serving (179g)
Calories 158 Calories from Fat 68
% Daily Value*
Total Fat 7.6g 12%
Saturated Fat 2.4g 12%
Trans Fat .1g
Cholesterol 210.7mg 70%
Sodium 291mg 12%
Potassium 423.7mg 12%
Total Carbohydrates 6.8g 2%
Dietary Fiber 1.6g 6%
Sugars 3.3g
Protein 15.8g 32%
Vitamin A 10%
Vitamin C 46%
Calcium 10%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More
Back to Main Recipe Library

Veggie Frittata

Raquel Cura Kitchen 0 Comments

You can serve a Veggie Frittata for breakfast, lunch, or dinner, add a salad to round out your evening meal. Everybody will love them! For Sunday breakfast,  great for a potluck too. If you would like to take it up a notch use roasted veggies from the night before. Roasting caramelizes the sugars in the veggies making them extra sweet and flavorful. Frittata is an egg-based Italian dish similar to an omelette or crust-less quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to “fried”.

Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Course Breakfast
Cuisine Italian, Persian
Total Time < 45 minutes
Allergy Gluten Free
Servings
servings
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Italian, Persian
Total Time < 45 minutes
Allergy Gluten Free
Servings
servings
Prep Time 10 minutes
Cook Time 30 minutes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 4 Eggs raw
  • 8 Egg Whites boiled, raw
  • 2 tablespoon(s) Milk nonfat, fortified with protein, and vitamin A
  • 2 1/2 ounce(s) Onion chopped, raw
  • 2 tablespoon(s) Parmesan cheese Grated
  • 1 teaspoon(s) Dried Oregano or 1 Tbsp. fresh
  • 1/4 teaspoon(s) Black Pepper optional
  • 1/2 ounce(s) Sun Dried Tomatoes (1/4 cup)
  • 4 ounce(s) Green Bell Pepper or sweet peppers, raw
  • 4 ounce(s) Mushrooms sliced or pieces, raw
  • 4 ounce(s) Broccoli raw
  • 1 teaspoon(s) Extra Virgin Olive Oil
Instructions
  1. Preheat oven to 350°. Spray a glass pie dish with cooking spray and set aside.
  2. In a large skillet on medium heat, drizzle olive oil and saute onion for about 4 minutes until tender and fragrant. Add in bell peppers, broccoli, mushrooms and sun dried tomatoes, cooking an additional 2 minutes. Transfer veggies to the pie dish.
  3. In a large bowl, whisk together whole eggs and whites with milk, Parmesan cheese, oregano, salt and pepper.
  4. Pour egg mixture over top of the veggies in the the dish and bake for 25 minutes or until inserted knife comes out clean.
Nutritional Information

Nutrition Facts
Veggie Frittata
Amount Per Serving (179g)
Calories 158 Calories from Fat 68
% Daily Value*
Total Fat 7.6g 12%
Saturated Fat 2.4g 12%
Trans Fat .1g
Cholesterol 210.7mg 70%
Sodium 291mg 12%
Potassium 423.7mg 12%
Total Carbohydrates 6.8g 2%
Dietary Fiber 1.6g 6%
Sugars 3.3g
Protein 15.8g 32%
Vitamin A 10%
Vitamin C 46%
Calcium 10%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More