Roasted Vegetable Frittata
Minutes Prep time: 15
Minutes Total time: 35
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 15
Minutes Total time: 35
Servings: 6
Difficulty: Intermediate
PAM® Coconut Oil Cooking Spray Pump
10 spears fresh asparagus, trimmed (about 3 oz)
8 spears broccolini, trimmed (about 3 oz)
6 large fresh button mushrooms, quartered
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
12 eggs
1/3 cup heavy (whipping) cream
1/3 cup shredded Parmesan cheese
1/3 cup ricotta cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 164 mg | 16% |
Carbohydrate | 6 g | 2% |
Cholesterol | 398 mg | 133% |
Total Fat | 19 g | 30% |
Iron | 2 mg | 11% |
Calories | 266 kcal | 13% |
Sodium | 310 mg | 13% |
Protein | 17 g | 35% |
Saturated Fat | 8 g | 40% |
Sugars | 3 g | 0 |
Vitamin C | 37 mg | 61% |
Preheat oven to 425°F. Spray baking sheet with cooking spray. Place vegetables in an even layer on baking sheet and spritz evenly with cooking spray. Sprinkle with salt and pepper. Cook 10 minutes, until lightly browned.
Meanwhile, whisk together eggs and cream in large bowl. Spray bottom and sides of 10-inch oven-safe skillet with cooking spray. Place half of vegetables in skillet, sprinkle with parmesan cheese and pour egg mixture over. Dollop ricotta cheese evenly over the top. Arrange remaining vegetables evenly on top. Bake 20 to 25 minutes, until eggs are set.
Roasted Vegetable Frittata