Vegetable Fritatta
Ingredients
- 6 eggs ⓘ
- 1 tablespoon chopped parsley ⓘ
- Salt and pepper, to taste ⓘ
- 2 tablespoons olive oil, divided ⓘ
- 1 small onion, finely chopped ⓘ
- 1 can (15 ounces) asparagus cuts and tips, drained ⓘ
- 1 cup canned, sliced potatoes, drained ⓘ
- 1 can (4 ounces) sliced mushrooms, drained ⓘ
- 1 large plum tomato, sliced 1/4-inch thick ⓘ
- 1 tablespoon grated Parmesan cheese ⓘ
Instructions
- Preparation Time: Approximately 15 minutes
- Cook Time: Approximately 15 minutes
- Preparation:
- Heat oven to 350°F.
- Beat the eggs with parsley, salt and pepper; set aside.
- Heat a medium, ovenproof, non-stick skillet over medium-high heat. Add one tablespoon olive oil and onions, and cook until lightly browned. Remove onions from the skillet and set aside.
- Wipe the skillet clean and return to heat. Add remaining olive oil to the skillet. Add eggs and cook over medium-high heat for 3 to 4 minutes, or until the eggs begin to set. Sprinkle onions, asparagus, potatoes, mushrooms, and tomato over the top. Sprinkle with Parmesan cheese.
- Bake for 5 to 10 minutes, or until the egg is set in the center. Slide the frittata onto a serving dish and cut into quarters.
Nutrition & Diet Analysis (per serving)
743
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).