Prep time:
Recipe From: www.heartandstroke.on.ca ©Deborah Hoffnung, RD.
10 to 20 minutes
| Serves:
6
Recipe From: www.heartandstroke.on.ca ©Deborah Hoffnung, RD.
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
- Preheat oven to 350˚F (180˚F).
- 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.
- Meanwhile, in a large mixing bowl, whisk eggs, milk, and salt together. Stir the cooked vegetables, peppers, parsley, and grated mozzarella into the eggs.
- Use remaining 2 tsp (10 ml) olive oil to coat an 8-inch (1.5 L) baking dish.
- Pour mixture into dish. Arrange the sweet and red potato slices on top, alternating or in a decorative pattern, and sprinkle with parmesan cheese.
- 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