Leftover Veggie Frittata

Name: Leftover Veggie Frittata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, Mediterranean, Italian
Ingredients: Potatoes 3; Onion 1/4; Butter2 tablespoons; Green beans; Mushrooms; Pesto3 tablespoons; Eggs 6; Milk 1/4 cup; Salt teaspoon; Pepper teaspoon

1 step

Prep:20minCook:30min

A savory Frittata with pesto, potatoes and mixed vegetables.

Updated at: Sun, 25 Aug 2024 17:53:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories213 kcal (11%)

Total Fat12.1 g (17%)

Carbs17.7 g (7%)

Sugars2.1 g (2%)

Protein8.9 g (18%)

Sodium479.4 mg (24%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3potatoes

0.25Onion

2 tablespoonsButter

green beans

mushrooms

3 tablespoonsPesto

6eggs

¼ cupMilk

salt

Pepper

Instructions

Step 1

Saute sliced potatoes and diced onion in butter until starting to brown. Spread across cast iron pan evenly. Add leftover cooked vegetables (green beans and mushrooms in this case). Whisk together 6 eggs, 1/4 milk and 3 tablespoons of Pesto. Pour mixture into cast iron. Bake at 375° for 30 minutes or until the eggs are fully cooked.

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