For dinner last night, I adapted a recipe I got from Fitness NYC! Thanks Melissa! This fritatta included spaghetti squash which I wanted to use up!! I also used tons of random veggies from the fridge, freezer and cupboard!

Fantastic Veggie Fritatta

• artichoke hearts- TJ’s frozen
• 1 bell pepper chopped
• 1/2 cooked spaghetti squash
• 1/2 onion
• 1 tbsp. chopped garlic
• 2 eggs
• 6 egg whites
• 1/2 low fat ricotta
• 1/4 c. parm
• salt and pepper

Saute veggies together in an oven proof sauce pan.  Once veggies are slightly cooked add eggs, egg whites, parm and ricotta.  Mix all together and place pan in the oven to cook at 375 for 45 min-60 min.

** I am going to start using www.nutritiondata.com to figure out the stats in each of my recipes.  Let me know what you think!  I will post the stats for the entire recipe and then reasonable portions.

Nutrition Stats for the ENTIRE Fantastic Veggie Fritatta

• Total Fat: 27g
• Calories: 617
  
• Protein: 61 g
  
• Carbs: 40 g
• Fiber: 12 g

If you divided this by 5 the stats would be about:  130ish calories, 12 grams of protein, 8 grams of carbs, and about 5 grams of fat.

A pretty filling, yummy, veggie filled and healthy dinner!

Share on Facebook