Vegetable Frittata Casserole
A super yummy, healthy veggie frittata casserole.
7 large egg whites
3 large egg yolks
3 1/2 oz artichoke hearts in oil
1 cup chopped zucchini
3 cups spinach
1/4 cup chopped onion
1 <span class="measurestring" title="ear, medium (6-3/4" to 7-1/2" long)">ear, medium</span> yellow sweet corn
1/4 cup chopped red pepper
5 strips yellow pepper
1/2 cup crumbled feta cheese
1 oz grated parmesan cheese
1/4 cup nonfat milk
1 tsp pepper
1/4 tsp garlic salt
1/4 tsp season salt
Wisk eggs together with milk and pepper.
Steam ear of corn in microwave by soaking a paper towel with water and wrapping it around the ear of corn. Place in microwave for 3 minutes. Cut corn off ear.
Spray large skillet with no calorie non-stick cooking spray and sauté vegetables for 5 minutes.
Add small amount of marinade from artichoke jar to coat vegetables. Sprinkle with garlic salt.
Spray 9’’ round glass baking dish. Add vegetables. Add egg mixture and stir around until eggs are evenly distributed.
Bake at 350 °F (175 °C). for 10 minutes. Broil for 5 minutes until eggs are set.
Add parmesan cheese and broil 1 minute.
Remove from oven and sprinkle with season salt. Cut into 4 wedges. Enjoy!
in 1 serving of Vegetable Frittata Casserole.
, 24% carbs, 29% protein.
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