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Mushroom, Tomato, Basil Frittata

 
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Quick, easy and delicious. An ideal breakfast.

Yield

4

servings

Prep

10

min

Cook

12

min

Ready

22

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

½ medium onions
minced
3 medium garlic cloves
pressed
*
1 tablespoon chicken broth, low salt
1 tablespoon chicken broth, low salt
divided
1 cup mushrooms
thinly sliced crimini
½ medium tomatoes
seeds removed, and diced
3 large eggs
3 tablespoons basil
chopped fresh
salt and black pepper
to taste
*

Directions

Mince onions and press garlic and let sit for 5 minutes to bring out their hidden health benefits.

Heat 1 tablespoon broth in a 10-inch stainless steel skillet. Healthy Sauté onion over medium low heat 3 minutes, stirring frequently.

Add garlic, mushrooms and continue to sauté for another 2 minutes. Add 1 tablespoon broth, tomato, salt, pepper and cook for another minute.

Stir well, and gently scrape pan with a wooden spoon to remove any slight burning.

Beat eggs well, and season with salt and pepper. Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low.

Cover and cook for about 5 minutes, or until firm. Cut into wedges and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 6752% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 57mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 12g
Vitamin A 10% Vitamin C 7%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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