Roasted Vegetable and Goat Cheese Frittata (3 Points Plus)

Roasted Vegetable and Goat Cheese Frittata (3 Points Plus)

Serves 3

•1 Small Onion, Chopped
•1 Bunch Asparagus
•1/2 Pt Cherry Tomatoes
•1 Small zucchini, sliced in coins
•1 Small Squash, sliced in coins
•3/4 Tbsp Italian Seasoning
•1 Egg
•3 Eggs Whites (I used Egg Beaters Egg Whites)
•2/3 Cup Non Fat Filk
•Salt and Pepper to taste
•2 Tbsp Goat Cheese

Preheat oven to 425 Degrees. Line a baking sheet with parchment paper and spread the vegetables.

Spray the vegetables with cooking spray and sprinkle with Italian seasoning.

Roast for 20 mins or until veggies are soft and tomatoes begin to burst. When you take out the veggies, set aside 1/2 of the vegetables for later in the week.

Meanwhile in a bowl which together with egg, eggs whites, milk, salt and pepper.

Roughly chop the roasted veggies and add to an 8-9″ diameter pie plate or round dish. Pour egg mixture over the top. Crumble the goat cheese on top.

Bake for around 30 mins until eggs have puffed up and are cooked through.

Recipe from Slender Kitchen

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One response to this post.

  1. […] today was leftover Roasted Vegetable Frittata and a slice of Ham & Cheese Scone, so was extremely quick and easy to pack up and take to work […]

    Reply

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