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Vivacious Veggie Frittata

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Total Time (mins)
50
Difficulty
1
Servings
6
Ingredients
8
Total Prep Time: 15 minutes
Calories Per Serving: 120
Nutrients

Nutrition Facts

Serving Size 158g

Amount per serving
Calories 120 Calories from fat: 45
% Daily Value*
Fat 5 g 8 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 2 g %
Cholesterol 185 mg 62 %
Sodium 510 mg 21 %
Carbohydrate 11 g 4 %
Fiber 2 g 8 %
Sugars 2 g
Protein 8 g
Vitamin A 30 %
Vitamin C 20 %
Calcium 8 %
Iron 10 %
Vitamin D 10 %
Vitamin K 60 %
Riboflavin 15 %
Vitamin B6 10 %
Folate 15 %
Pantothenic Acid 10 %
Phosphorus 15 %
Selenium 30 %
Manganese 15 %
Molybdenum 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A farmers’ market worth of fresh veggies in your frittata with DOLE® Organic Super Spinach, portobello mushrooms and crunchy peppers and onions.

Ingredients

  • 1 medium red potato, cut into 1/2-inch cubes
  • 1 cup DOLE® Red Onion, chopped
  • 2 cloves garlic, minced
  • 4 oz. DOLE Baby Portobello Mushrooms, sliced
  • 1 pkg. (5 oz.) DOLE Organic Super Spinach, coarsely chopped
  • 1/2 cup roasted red pepper, chopped             
  • 6 large eggs
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Salsa for garnish (optional)

Directions

  1. Preheat oven to 350°F.
  2. Heat 10-inch nonstick oven proof skillet over medium heat; coat generously with cooking spray. Add potato, onion and garlic; sauté until onions are translucent, about 4 to 5 minutes. Add mushrooms, cook an additional 4 minutes. Add baby greens; cook until just wilted, about 1 to 2 minutes. Stir in roasted red pepper; season with salt and pepper. Remove pan from heat.
  3. Whisk together eggs in medium bowl. Pour over vegetable mixture. Bake 30 to 35 minutes or until frittata is puffed and lightly browned. Let stand 10 minutes before slicing. Serve with salsa, if desired.

Optional: Replace 6 large eggs with 12 large egg whites and 1/4 cup plain Greek yogurt.

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Vivacious Veggie Frittata A farmers’ market worth of fresh veggies in your frittata with DOLE® Organic Super Spinach, portobello mushrooms and crunchy peppers and onions. Prep Time:15 minutes Cook time: Serves: 6
Nutrition facts: 120 Calories, 5 grams fat
Ingredients:
  • 1 medium red potato, cut into 1/2-inch cubes,
  • 1 cup DOLE® Red Onion, chopped,
  • 2 cloves garlic, minced,
  • 4 oz. DOLE Baby Portobello Mushrooms, sliced,
  • 1 pkg. (5 oz.) DOLE Organic Super Spinach, coarsely chopped,
  • 1/2 cup roasted red pepper, chopped             ,
  • 6 large eggs,
  • 1 teaspoon salt,
  • 1/4 teaspoon ground black pepper,
  • Salsa for garnish (optional), Directions:Preheat oven to 350°F.Heat 10-inch nonstick oven proof skillet over medium heat; coat generously with cooking spray. Add potato, onion and garlic; sauté until onions are translucent, about 4 to 5 minutes. Add mushrooms, cook an additional 4 minutes. Add baby greens; cook until just wilted, about 1 to 2 minutes. Stir in roasted red pepper; season with salt and pepper. Remove pan from heat.Whisk together eggs in medium bowl. Pour over vegetable mixture. Bake 30 to 35 minutes or until frittata is puffed and lightly browned. Let stand 10 minutes before slicing. Serve with salsa, if desired.

    Optional: Replace 6 large eggs with 12 large egg whites and 1/4 cup plain Greek yogurt.