23
VEGETABLE FRiTTATA
This is a quick and easy lunch that will keep you
feeling full until dinner. This could be a wonderful
breakfast as well!
Serves:
4
Serving Size:
8 ounces
Prep Time:
10 minutes
Inactive:
0 minutes
Cook:
15 minutes
TOTAL:
25 minutes
INGREDIENTS:
• 6 cups raw or cooked vegetables
• ¼-cup basil leaves
• ½ of one onion, sliced
• 1 tablespoon olive oil
• 3 eggs or Egg Beaters
• ¼-cup parmesan cheese
• Salt and pepper
INSTRUCTIONS:
Heat olive oil in pan. When hot add onion, salt, pepper and cook until soft, about 3 minutes. Add
vegetables, increase heat and stir until vegetables are soft. When vegetables are almost done, reduce
heat to low and add basil. Cook and stir as needed up to 5 minutes. Meanwhile, beat eggs with salt
and pepper and add parmesan cheese. Pour over vegetables. Cook undisturbed for 10 minutes until
eggs are firm.
NUTRITIONAL VALUE:
Calories: 160
Sodium: 187 mg
Fat: 10 g
Carbohydrates: 6 g
Protein: 12 g
Sugars: 7g
Bill from Store 6373 in
Bonita Springs, FL
per serving
160
CALORIES
LUNCH
