The Best Giant Frittata
- 1 Medium zucchini or summer squash, cut into disks, then cut in half
- 2 cups Frozen cauliflower (or 2 cups fresh, chopped into bite size chunks)
- 2 cups Frozen broccoli florets (or 2 cups fresh, chopped into bite size chunks)
- 1 Small onion, finely chopped
- 1 Medium bell pepper (color of choice), diced into bite size pieces
- 1 cup Frozen chopped spinach (or 2 cups fresh)
- 12 Egg whites (or 2 cups egg whites from a carton)
- 2 Whole eggs (or an additional 1/2 cup egg whites)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 cup Parmesan cheese
- 1/2 cup Mozzerella
- 2 tbs Parmesan cheese
- 2 Roma tomatos (or 1 large tomato), sliced into disks
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Bell pepper, Medium (1)
- Broccoli florets, Frozen (2 cups)
- Cauliflower, Frozen (2 cups)
- Onion, Small (1)
- Roma tomatos (2)
- Spinach, Frozen (1 cup)
- Zucchini or summer squash, Medium (1)
- Cooking & Baking
- Pepper (1/4 tsp)
- Salt (1/2 tsp)
- Dairy
- Mozzerella (1/2 cup)
- Parmesan (3/8 cup)
- Refrigerated
- Egg whites (12)
- Eggs, Whole (2)
Preparation
Read recipe preparation on dashingdish.com
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Recipe Stats
Published December 18, 2012 (2 months ago).
82 people saved this recipe.
