Loaded Vegetable Frittata

Loaded Vegetable Frittata

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Serving Size: 1/6 of frittata

 

Gather

6 eggs 1/4 teaspoon salt freshly ground pepper 1 tablespoon olive oil 2 green onions, greens and whites, chopped 1 cup zucchini, thinly sliced 10 kalamata olives, chopped 2 cups fresh spinach, roughly chopped 1 cup sliced mushrooms 1 medium tomato, seeded and diced 1 ounce grated parmesan

Step by step

1. Preheat the oven to broil.
2. On the stovetop, heat the olive oil in a nonstick OVEN SAFE skillet (no plastic handles!).
3. Add the green onions,zucchini and mushrooms and saute a few minutes til soft and starting to brown.
4. Throw in the spinach and allow to wilt.
5. Next the tomatoes and the olives join the pan.
6. Stir gently and allow to cook a few minutes more.
7. While the vegetables are cooking, whisk together the eggs, salt and pepper.
8. Pour the eggs over the vegetables and reduce heat to medium low.
9. Cook the mixture on the stovetop for about ten minutes until it's pretty much set up, just a little runny on top.
10. Sprinkle the Parmesan over the egg mixture and pop it under the broiler for about 3 minutes.
11. Remove from the oven and allow to cool a bit.
12. Carefully (because the pan handle may still be hot!) place a dinner plate (or other serving dish) on top of the skillet and flip that sucker over.
13. The frittata should slip out of the pan and onto the plate. If it doesnt', try loosening the sides with a rubber spatula and try again.
14. Cut into 6 slices (or twelve, then you can have two pieces!) and serve.

Nutrition

WW PP 3; Calories 120; Total Fat 8.6g; Saturated Fat 2.5g; Trans Fat 0.0g; Cholesterol 167mg; Sodium 279mg; Total Carbohydrates 3.5g; Dietary Fiber 1.2g; Sugars 1.6g; Protein 8.3g

Thanks to shrinkingkitchen.com