Roasted Vegetable Frittata

  • prep: 10 min
  • cook: 20 min
  • total: 30 min
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  • servings:
  • Summary

    Tender eggs with cheese, roasted new baby potatoes, onions, pimento and zucchini.

    Ingredients

    • 5 eggs
    • 5 tablespoons water
    • salt and pepper
    • 1¼ cups shredded cheese - I used a Monterrey jack cheese mix - divided use
    • ¼ cup Parmesan cheese
    • 1 - 2 teaspoons olive oil
    • 8 small baby roasted potatoes or a leftover baked potato - sliced
    • 1 medium zucchini - chopped
    • ½ cup sliced onion

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 293 % Daily Value *
    • Total Fat: 16 g 25.05%
    • Saturated Fat: 7 g 35.85%
    • Trans Fat: 0 g %
    • Cholesterol: 36 mg 12.05%
    • Sodium: 426 mg 17.77%
    • Calcium: 441 mg 44.05%
    • Potassium: 648 mg 18.52%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.75%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 21 g %
    • Dietary Fiber: 3 g 12.86%
    • Sugar: 9 g
    • Protein: 18 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 128.63%
    • Vitamin C 48.9%
    • Vitamin D 2.12%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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