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Vegetable Medley Frittata
Ingredients:
1 tbsp (15 mL) butter
½ cup (125 mL) sliced fresh mushrooms
1 cup (250 mL) assorted cooked vegetables (e.g. broccoli, zucchini, carrots etc.)
1 cup (250 mL) shredded Colby or brick cheese
1 tbsp (15 mL) chopped onion
4 eggs, beaten
Pinch salt
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Instructions:
Melt butter in non-stick 11 ½ inch (30 cm) frying pan. Sauté mushrooms and onion until tender and any liquid has evaporated. Combine eggs and salt; add to vegetables along with half of the cheese. Pour into frying pan. Reduce heat to low. Cover and cook for 15 to 20 minutes or until top is set and underside is slightly browned. Sprinkle with remaining cheese; cover and let stand 2 – 3 minutes or place under broiler until cheese melts and edges of frittata are slightly browned. If frying pan is not ovenproof, cover handle with foil before putting under the broiler.
Makes 6 servings.
Nutrients per serving:
Calories: 260.3
Carbohydrate: 6.2 g
Protein: 15.6 g
Fat: 19.4 g
Sodium: 416.2 mg
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