Friday, February 13, 2015

Roasted Veggie Frittata

Roasted Veggie Frittata


2 red bell peppers, sliced and seeded

1 orange bell pepper, sliced and seeded

2 zucchini, sliced

½ small onion sliced

6 egg whites

4 eggs

⅓ cup parmesan cheese, finely grated

1 tbsp olive oil

2-3 tbsp garlic cloves, minced

2 tbsp parsley

1 tsp salt

¼ - ½ tsp cayenne pepper

Olive oil cooking spray

Directions:  Preheat oven to 425 degrees.  Spray a baking sheet with olive oil cooking spray.  Then, place the peppers, zucchinis and onions on a baking sheet, drizzle olive oil and sprinkle the garlic on top.  Place in the middle oven rack and roast for 15 - 20 minutes.  Spray a 9 inch casserole dish with olive oil cooking spray and place the vegetables in the casserole dish.  In a medium sized bowl whisk the eggs and egg whites.  Then, and the parsley, cayenne pepper, salt and cheese and stir to combine.  Pour the mixture over the vegetables in the casserole dish.  Bake, uncovered, for about 50-60 minutes at 350 degrees.  Makes 6 servings / slices.

Nutrition Facts: Cals. 139   Fat 7g   Carbs. 8g   Fiber 3g   Protein 12g

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