Vegetable Frittata
A frittata is an open-faced Italian omelet with ingredients stirred in rather than folded in. This one-serving egg recipe is topped with herb-flavored cheese and cherry tomatoes. Double or triple the recipe to serve two or more.
Ingredients
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1 tablespoon margarine or butter
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1/4 cup sliced fresh mushrooms
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1 whole tiny new potato, thinly sliced
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1 green onion, sliced
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2 eggs, beaten
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2 tablespoons milk
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1/4 teaspoon dried basil, crushed
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1/8 teaspoon salt
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Dash pepper
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1/4 cup shredded herb-flavored cheese or Swiss cheese
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2 cherry tomatoes, quartered
Directions
1.
In a 6-inch skillet melt margarine or butter. Add mushrooms, potatoes, and green onion. Cook over medium heat until potato is tender, turning occasionally.
2.
Meanwhile, in a small bowl combine eggs, milk, basil, salt, and pepper. Pour egg mixture into skillet. Cook about 2 minutes or until egg mixture is set, running a spatula around edge of skillet and lifting mixture to allow uncooked portion to run underneath. Remove from heat. Top with cheese and tomatoes. Makes 1 serving.
Nutrition information
Calories 441, Total Fat 35 g, Saturated Fat 14 g, Cholesterol 428 mg, Sodium 884 mg, Carbohydrate 17 g, Fiber 2 g, Protein 18 g. Daily Values: Vitamin C 32%, Calcium 12%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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Vegetable Frittata with Cheese
This skillet egg, cheese, and vegetable combination will fill the bill if you are looking for a meatless breakfast entree that can be prepared in less than 30 minutes.
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