Family Food on the Table · by Kathryn Doherty★ 4.5 (31)
Vegetable Frittata
NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 29%
CARBS 16G22% OF CAL
2G FIBER5G SUGAR9G OTHER
FAT 19G59% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetable frittata is an oven-baked egg dish loaded with mushrooms, zucchini, and cheese. Creamy and veggie-forward, it works for breakfast, brunch, or a light dinner.
mainamericanegg disheggs🥧 baking dish🍳 skillet⚡ microwave🔥 ovenvegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon extra-virgin olive oil
- 1 cup chopped green pepper
- 1 cup chopped mushrooms
- 1 cup chopped zucchini
- 1 cup chopped onion
- 4 large eggs
- 1 (8-oz.) package of reduced fat plain cream cheese
- 1/4 cup milk of choice
- 3 slices of whole wheat bread (cubed)
- 1 heaping cup of shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
At a glance
PER SERVING · TIME 50M
CAL 14%·PRO 29%
CARBS 16G22% OF CAL
2G FIBER5G SUGAR9G OTHER
FAT 19G59% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 505mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 372mg
- Calcium
- 247mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 505MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.