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Broccoli & Dried Tomato Frittata
Ingredients:
8 pieces sun-dried tomatoes (dry-packed)
10 eggs
1/2 cup (125 mL) milk
1/4 cup (50 mL) minced fresh parsley
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) chopped cooked broccoli
2 Tbsp (30 mL) canola oil
3/4 cup (175 mL) shredded Cheddar or Swiss cheese
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Instructions:
In a small bowl, soak dried tomatoes in very hot tap water until softened, 10 to 15 minutes. Drain and chop.
In a large bowl, beat together eggs, milk, parsley, basil, salt and pepper until just blended. Stir in tomatoes and broccoli.
Heat oil in a 10-inch (25 cm) oven proof skillet over medium heat. Pour in egg mixture. Cook over low to medium heat until eggs are almost set but still moist on the surface, about 10 to 15 minutes, lifting the edges to allow uncooked egg to run to bottom of skillet. Sprinkle top with cheese. Place under broiler until the cheese melts, 2 to 3 minutes. Frittata may be served hot, warm or cold. Cut into wedges to serve.
Makes 8 servings.
Tips: If necessary, heat proof skillet by wrapping handle in foil. Instead of broiling, cheese can be melted by covering skillet with lid for a few minutes.
Preparation: 15 minutes
Cooking: 20 minutes
Nutrients per serving:
Calories: 191
Carbohydrates: 4.9 g
Protein: 12.4 g
Fat: 13.7 g
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