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Veggie Frittata (GF)

Serves 2

Ingredients: 
  • 2 cups spinach, chopped
  • 1/2 cup mushrooms, chopped
  • 1/2 cup onions, chopped
  • 2 asparagus stalks, chopped
  • 4 eggs
  • 1/2 cup tomatoes, chopped
  • 4 slices bacon
  • Salt & Pepper​, to taste

Instructions: 
  • Preheat oven to 375F. Heat a cast-iron or nonstick ovenproof skillet, and cook bacon according to package directions; remove and drain on paper towels.
  • Reserve a tablespoon or 2 of the grease, and heat on med-high. When hot, add the onions and mushrooms, stirring frequently until the onions are soft and the mushrooms release then reabsorb their liquid, about 5-10 minutes.
  • Add the asparagus stalk and sauté for another 2 min, then add spinach and stir frequently, until spinach is just wilted, about 1-2 minutes.
  • Whisk the eggs in a bowl. When the vegetables are done, turn off the burner and stir in the eggs, crumbled bacon and tomatoes until just mixed, then season with salt and pepper. Eggs will cook a little. Put skillet in oven, and heat until the eggs are cooked through, 5-10 minutes.
  • Can freeze this and reheat by microwaving for 1-2 minutes.

Nutrition Info Per Serving: 
Calories 305.6
Total Fat 19.9 g
Saturated Fat 7.2 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 3.6 g
Cholesterol 392.0 mg
Sodium 747.9 mg
Potassium 626.8 mg
Total Carbohydrate 9.3 g
Dietary Fiber 2.7 g
Sugars 4.6 g
Protein 23.4 g
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