Name: Roasted Vegetable Frittata
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 6 small red potatoes (cut into 1-inch cubes); 2 large bell pepper (any color new, seeded and cut into 1-inch cubes); 2 large zucchini (cut into 1 inch cubes); 2 cups mushrooms (chopped); 2 tablespoons olive oil; Sea salt and freshly ground pepper (to tast); 6 egg; 1 cup milk; 1 cup grated white cheddar cheese; 1/4 cup chopped basil; 1 large avocado (peeled and diced)

Roasted Vegetable Frittata

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Servings servings

Ingredients

6 small red potatoes cut into 1-inch cubes
2 large bell pepper any color new, seeded and cut into 1-inch cubes
2 large zucchini cut into 1 inch cubes
2 cups mushrooms chopped
2 tablespoons olive oil
Sea salt and freshly ground pepper to tast
6 egg
1 cup milk
1 cup grated white cheddar cheese
1/4 cup chopped basil
1 large avocado peeled and diced

Instructions

Preheat the oven to 400.
On a large baking sheet, add potatoes, peppers, zucchinis, mushrooms, olive oil and sea salt and freshly ground pepper to taste. Bake for 30 minutes until vegetables are fork tender.
In a large bowl, add eggs, milk, cheese, basil and stir to combine.
In a large skillet heat to a low heat, add vegetables and pour the egg mixture on top.
Cook over low heat for 8 to 10 minutes until eggs are set.
Place the skillet in the oven and cook for 3 to 5 minutes until the top is golden.
Top with avocado.

Notes

SERVING SUGGESTION: Tossed Salad lettuce (not iceberg), salad veggies (of your choice) and salad dressing.

VEGETARIAN: No changes.

NUTRITION: 361 Calories; 23g Fat (54.6% calories from fat); 17g Protein; 26g Carbohydrate; 5g Dietary Fiber; 237mg Cholesterol; 220mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat.

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Roasted Vegetable Frittata