Chynna Spring Vegetable Frittata
Chynna Spring Vegetable Frittata
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Save
  • servings:
  • Ingredients

    • 5 large eggs and 5 egg whites
    • ½ cup freshly grated Parmesan cheese
    • 1 tablespoon chopped, fresh parsley
    • 1 tablespoon olive oil
    • ½ cup cooked and peeled red potatoes, cut into ½-inch pieces
    • ¾ cup chopped onions
    • Freshly ground pepper
    • Salt to taste
    • ½ cup fresh asparagus, cut into 1-inch pieces on the diagonal

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 417 % Daily Value *
    • Total Fat: 25 g 38.34%
    • Saturated Fat: 8 g 40.15%
    • Trans Fat: 0 g %
    • Cholesterol: 34 mg 11.47%
    • Sodium: 734 mg 30.59%
    • Calcium: 397 mg 39.65%
    • Potassium: 660 mg 18.84%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 13.17%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 35 g %
    • Dietary Fiber: 5 g 19.72%
    • Sugar: 7 g
    • Protein: 16 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 24.4%
    • Vitamin C 39.08%
    • Vitamin D 2.1%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables3
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE