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Italian Baked Frittata

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  Broccoli flowerets 1 Cup (16 tbs)
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Red pepper 1⁄2 , cut into rings
  Green onions 2 , sliced into 1-inch pieces
  Spread 1 Tablespoon
  Eggs 8
  Dijon mustard/Grey poupon country dijon mustard 1⁄4 Cup (4 tbs) (Grey Poupon)
  Water 1⁄4 Cup (4 tbs)
  Italian seasoning 1⁄2 Teaspoon
  Shredded swiss cheese 4 Ounce (1 Cup)

In 10-inch ovenproof skillet, over medium-high heat, cook broccoli, mushrooms, red pepper and onions in spread until tender-crisp, about 5 minutes.
Remove from heat.
In small bowl, with electric mixer at medium speed, beat eggs, mustard, water and Italian seasoning until foamy; stir in cheese.
Pour mixture into skillet over vegetables.
Bake at 375°F for 20 to 25 minutes or until set.

Recipe Summary

Cook Time: 
25 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1176 Calories from Fat 745

% Daily Value*

Total Fat 84 g129.2%

Saturated Fat 34.1 g170.7%

Trans Fat 0 g

Cholesterol 1796.1 mg598.7%

Sodium 1158.5 mg48.3%

Total Carbohydrates 22 g7.2%

Dietary Fiber 3.1 g12.3%

Sugars 8.4 g

Protein 86 g172%

Vitamin A 167.3% Vitamin C 263.1%

Calcium 116.2% Iron 49.5%

*Based on a 2000 Calorie diet

Italian Baked Frittata Recipe