Directions:
- Preheat oven to 425'
- In 10 ovenproof nonstick skillet,heat oil over med-high. Add scallions and tomatoes,season with salt and pepper and cook until scallion is translucent,about 5 mins.
- Add eggs and cheddar,season with salt and pepper and stir to combine. Cook,undisturbed until edges are set,about 2 mins. Transfer skillet to oven and bake till top of frittata is just set.,10 to 13 mins. Invert or slide frittata onto a plate and cut in 6 wedges. Serve warm or room temperature.
- I also added a little finely chopped zucchini to mine and sauteed a little before adding scallions..
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.33 Kcal (684 kJ) | ||
| Calories from fat | 92.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.3g | 16% | |
|---|---|---|---|
| Cholesterol | 259.55mg | 87% | |
| Sodium | 163.38mg | 7% | |
| Potassium | 109.68mg | 2% | |
| Total Carbs | 6.47g | 2% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 11.47g | 23% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.5mg | 8% | |
| Calcium | 118.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 102.7 Kcal (430 kJ) | ||
| Calories from fat | 58.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.47g | 16% | |
|---|---|---|---|
| Cholesterol | 163.2mg | 87% | |
| Sodium | 102.73mg | 7% | |
| Potassium | 68.97mg | 2% | |
| Total Carbs | 4.07g | 2% | |
| Sugars | 2.08g | 13% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 7.21g | 23% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.9mg | 8% | |
| Calcium | 74.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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