Vegetable Frittata Casserole

Ingredients

• 1/4 tsp garlic saltNutrition
• 1/4 tsp season saltNutrition
• 1/2 cup crumbled feta cheeseNutrition
• 1 oz grated parmesan cheeseNutrition
• 3 cups spinachNutrition
• 3 1/2 oz artichoke hearts in oilNutrition
• 7 large egg whitesNutrition
• 3 large egg yolksNutrition
• 1/4 cup nonfat milkNutrition
• 1 tsp pepperNutrition
• 1 ear, medium yellow sweet cornNutrition
• 1/4 cup chopped onionNutrition
• 1 cup chopped zucchiniNutrition
• 1/4 cup chopped red pepperNutrition
• 5 strips yellow pepperNutrition

Directions

1. 1Wisk eggs together with milk and pepper.
2. 2Steam ear of corn in microwave by soaking a paper towel with water and wrapping it around the ear of corn. Place in microwave for 3 minutes. Cut corn off ear.
3. 3Spray large skillet with no calorie non-stick cooking spray and sauté vegetables for 5 minutes.
4. 4Add small amount of marinade from artichoke jar to coat vegetables. Sprinkle with garlic salt.
5. 5Spray 9’’ round glass baking dish. Add vegetables. Add egg mixture and stir around until eggs are evenly distributed.
6. 6Bake at 350 °F (175 °C). for 10 minutes. Broil for 5 minutes until eggs are set.
7. 7Add parmesan cheese and broil 1 minute.
8. 8Remove from oven and sprinkle with season salt. Cut into 4 wedges. Enjoy!

Nutrition per serving

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