Veggie Frittata Sandwich on Wheat Tortilla
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
| Recipe Yield | 7.06 oz |
| Number of Servings | 2 |
| Serving Size | 3.53 oz |
Ingredients
4 units
Eggs
3.53 oz
bell pepper
1.77 oz
onion
1.77 oz
spinach
1.77 oz
Mushrooms
1.77 oz
Cheddar Cheese
0.5 tsp
salt
0.5 tsp
pepper
1 tbsp
olive oil
2 units
whole wheat tortilla
Directions
Step 1
Chop the bell pepper, onion, spinach, and mushrooms.
Step 2
In a bowl, whisk the eggs with salt and pepper.
Step 3
Heat olive oil in a skillet over medium heat. Add the chopped vegetables and cook until softened.
Step 4
Pour the whisked eggs over the cooked vegetables in the skillet. Cook until the eggs are set.
Step 5
Divide the frittata into two portions. Place each portion on a whole wheat tortilla and fold it into a sandwich.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 7.06 kcal | 0.35% |
| Vitamin A | 0.8825 IU | 0.1% |
| Monounsaturated Fat | 0.1412 g | 0% |
| Saturated Fat | 0.2118 g | 0.19% |
| Fat | 0.5295 g | 0.38% |
| Carbohydrates | 0.353 g | 0.07% |
| Sodium | 14.12 mg | 2.82% |
| Fibers | 0.1059 g | 0.28% |
| Sugars | 0.0706 g | 0% |
| Protein | 0.353 g | 0.42% |
| Vitamin C | 1.765 mg | 1.96% |
| Calcium | 0.5295 mg | 0.11% |
| Iron | 0.2824 mg | 0.06% |
| Potassium | 14.12 mg | 2.82% |
| Alcohol | 0 g | 0% |
| Cholesterol | 7.06 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.353 mg | 27.15% |
| Vitamin B12 | 0.706 mcg | 29.42% |
| Vitamin E | 0.2118 mg | 1.41% |
| Zinc | 0.2824 mg | 0.06% |
| Selenium | 0.5295 mcg | 0.11% |
| Vitamin D | 0.353 mcg | 2.35% |
Recipe Attributes
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