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.
248 cal
Serves 6
Prep time
0h 15m
Cook time
0h 55m
Total time
1h 10m
Ingredients
Directions
-
Step 1
Preheat oven to 350˚F (180˚F). -
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. -
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. -
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. -
Step 5
Bake for 30 minutes or just until eggs set. Frittata can be served in wedges with a salad on the side.
Tips
-
Use frozen or pre-cut vegetables. Frozen vegetables are as nutritious as fresh produce because they are usually flash-frozen at harvest time.
Nutritional information
Per serving (1 of 6)
- Calories
- 248
- Protein
- 15 g
- Sodium
- 592 mg
- Potassium
- 587 mg
- Total fat
- 12 g
- Saturated fat
- 5 g
- Cholesterol
- 200 mg
- Carbohydrates
- 21 g
- Fibre
- 3 g
Recipe developed by Deborah Hoffnung, PH Ec. ©Heart and Stroke Foundation 2006.
