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Vegetable Frittata with Cheese

 
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This is a good breakfast selection, you can also serve it as a side dish with some meat main dish, it is great too.

Yield

4

servings

Prep

7

min

Cook

8

min

Ready

15

min

Trans-fat Free, Low Carb
 

Ingredients

8 large eggs
slightly beaten
1 tablespoon basil
snipped fresh, teaspoon dried basil, crushed
2 tablespoons olive oil
1 cup whole kernel corn, frozen
or cut fresh corn
*
½ cup zucchini
chopped
cup scallions, spring or green onions
thinly sliced
¾ cup italian plum (roma) tomatoes
chopped
1 x salt and black pepper
to taste
*
½ cup cheddar cheese, reduced-fat
shredded, 2 ounces
*

Directions

In a medium bowl combine eggs and basil; set aside.

Heat oil in a large broilerproof skillet; add corn, zucchini, and green onions.

Cook and stir for 3 minutes; add tomatoes, salt and pepper to taste.

Cook, uncovered, over medium heat about 5 minutes or until vegetables are crisp-tender, stirring occasionally.

Pour egg mixture over vegetables in skillet.

Cook over medium heat.

As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.

Continue cooking and lifting edges until egg mixture is almost set (surface will be moist), about 6 to 8 minutes.

Sprinkle with cheese.

Place the skillet under broiler 4 to 5 inches from heat.

Broil 1 to 2 minutes or until top is just set and cheese is melted.

Cool slightly and serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 21171% of calories from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 423mg 141%
Sodium 145mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 27g
Vitamin A 19% Vitamin C 15%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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