Vegetable Frittata
Servings: 4
Calories: 202kcal
Ingredients
- 3 oz asparagus cut in short lengths
- 3 oz green beans trimmed, cut in short lengths
- 1 zucchini julienned
- 2 scallions chopped
- 1/2 cup mini mozzarella balls halved
- 4 eggs beaten
- olive oil, for frying
- salt and pepper
Instructions
- Bring a pan of water to a boil and cook the beans and asparagus for about 5 minutes, until tender.
- Add the vegetables to the beaten eggs, along with the zucchini, scallions, and mini mozzarella. Season generously with salt and pepper and mix well.
- Heat the olive oil in a 10-inch pan over medium heat. Add the frittata mix and pat down, so the mix covers the base of the pan evenly.
- Cook for about 5-6 minutes, until set around the edges and golden underneath. Carefully flip, and cook for 3-4 minutes on the reverse side.
- Turn out of the pan, slice, and serve hot or cold.
Nutrition
Calories: 202kcal | Carbohydrates: 4.2g | Protein: 13.7g | Fat: 14.7g | Cholesterol: 208.1mg | Sodium: 250.7mg | Sugar: 2.3g