Fun Frittata

Fun Frittata

Prep time:
10 to 20 minutes
| Serves:
6

Recipe From: www.heartandstroke.on.ca ©Deborah Hoffnung, RD.
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Ingredients
  • Olive oil: 4 tsp (20 ml)
  • Eggs
  • Onion: 6 diced
  • Skim milk: ½ cup (125 ml)
  • Sweet potato: 1 unpeeled, washed, thinly sliced
  • Mozzarella cheese: 1 cup (250ml) grated part-skim thinly sliced
  • Red potato: 1 unpeeled, washed thinly sliced mozzarella cheese
  • Butternut squash: 2 1/3 cups (575 ml) diced
  • Salt: 1 tsp (5 ml)
  • Mushrooms: 2 1/3 cups (575 ml) sliced
  • Italian parsley: 1/3 cup (80 ml) chopped
  • Red pepper: 1 diced
  • Parmesan cheese: 1 tbsp (15 ml) grated
Utensils
  • Oven
  • Mixing Bowl
  • Skillet
  • Baking Dish
Directions
  1. Preheat oven to 350˚F (180˚F).
  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. Meanwhile, in a large mixing bowl, whisk eggs, milk, and salt together. Stir the cooked vegetables, peppers, parsley, and grated mozzarella into the eggs.
  4. Use remaining 2 tsp (10 ml) olive oil to coat an 8-inch (1.5 L) baking dish.
  5. Pour mixture into dish. Arrange the sweet and red potato slices on top, alternating or in a decorative pattern, and sprinkle with parmesan cheese.
  6. Bake for 30 minutes or just until eggs set. Frittata can be served in wedges with a salad on the side.
Nutrition Facts

per serving

Calories: 248 |

Protein: 15 g |

Fat: 12 g |

Carbohydrate: 21 g |

Fibre: 3 g |

Sodium: 592 mg |

Meal Planning Tip?
Fritatta can be an easy meal for breakfast, lunch, or dinner

Food Guide Counter

½ Meat and Alternatives Serving
3 Vegetables and Fruit Servings
½ Milk and Alternatives Serving

Food Guide Counter

½ Meat and Alternatives Serving
3 Vegetables and Fruit Servings
½ Milk and Alternatives Serving