Fun frittata

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.

248 cal Serves 6
Prep time 0h 15m
Cook time 0h 55m
Total time 1h 10m
Fun frittata on a bed of greens on a white plate with an orange background

Ingredients

Directions

  1. Step 1

    Preheat oven to 350˚F (180˚F).
  2. Step 2

    Heat 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.
  3. Step 3

    Meanwhile, 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.
  4. Step 4

    Pour mixture into dish. Arrange the sweet and red potato slices on top, alternating or in a decorative pattern, and sprinkle with Parmesan cheese.
  5. Step 5

    Bake for 30 minutes or just until eggs set. Frittata can be served in wedges with a salad on the side.

Nutritional Information

Per serving (1 portion)

Calories
248
Protein
15 g
Sodium
592 mg
Potassium
587 mg
Total fat
12 g
Saturated fat
5 g
Cholesterol
200 mg
Carbonhydrates
21 g
Fibre
3 g

Recipe developed by Deborah Hoffnung, PH Ec. ©Heart and Stroke Foundation 2006.