FeelGoodFoodie · by Yumna Jawad★ 5.0 (429)
Vegetable Frittata Recipe
NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 35%
CARBS 30G39% OF CAL
4G FIBER19G SUGAR6G OTHER
FAT 13G39% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick baked egg dish studded with fresh mushrooms, asparagus, tomatoes, and melted mozzarella. Light and satisfying for any time of day, it's naturally gluten-free.
mainamericanegg disheggs🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on FeelGoodFoodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 eggs
- 1 cup shredded mozzarella cheese (divided)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup red onions (chopped)
- 1 cup mushrooms (chopped)
- 8-10 stalks asparagus (ends trimmed and chopped)
- ¼ cup cilantro (chopped)
- ½ cup cherry tomatoes (sliced)
At a glance
PER SERVING · TIME 25M
CAL 15%·PRO 35%
CARBS 30G39% OF CAL
4G FIBER19G SUGAR6G OTHER
FAT 13G39% OF CAL
5G SAT8G 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
- 10m
- Cook
- 15m
- Sodium
- 717mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 294mg
- Calcium
- 259mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 717MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.