There is nothing in the kitchen as versatile as eggs. They can be used for preparing everything from a simple breakfast to a hearty supper. Adding roasted vegetables makes this frittata is a bonanza of nutrients.
Step 1Preheat oven to 350˚F (180˚F).
Step 2Heat 2 tsp (10 mL) olive oil in a skillet and sauté onions until lightly browned. Add mushrooms and squash and cook on medium heat until soft, approximately 10 minutes. Let vegetables cool slightly.
Step 3Meanwhile, in a large mixing bowl, whisk eggs, milk and salt together. Stir in the cooked vegetables, peppers, parsley and grated mozzarella. Use remaining 2 tsp (10 mL) olive oil to coat a 8-inch (1.5-litre) baking dish.
Step 4Pour mixture into dish. Arrange the sweet and red potato slices on top, alternating or in a decorative pattern, and sprinkle with Parmesan cheese.
Step 5Bake for 30 minutes or just until eggs set. Frittata can be served in wedges with a salad on the side.
Per serving (1 portion)
- 15 g
- 592 mg
- 587 mg
- Total fat
- 12 g
- Saturated fat
- 5 g
- 200 mg
- 21 g
- 3 g
Recipe developed by Deborah Hoffnung, PH Ec. ©Heart and Stroke Foundation 2006.