Antioxidant-Packed Veggie Frittata Recipe
Vegetarian egg dishes like this veggie frittata are a great way to sneak extra antioxidant-rich vegetables into your diet! And, as recent research has shown, starting your day with eggs can help you lose weight. A frittata is similar to an omelet, but instead of being folded and flipped, it is left open and finished under a broiler. Serve with fresh fruit and whole wheat toast for breakfast, brunch or a light dinner.
Makes 2 servings.
4 eggs, beaten
1 T. Parmesan cheese, grated
1 T. milk
1/2 tsp. black pepper
1/8 tsp. salt
1 c. chopped mixed vegetables such as red pepper, broccoli, and mushrooms
1 tsp. butter
- Prepare the vegetables.
- Preheat oven to broil setting.
- In medium-size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt.
- Heat a small, oven-safe saute pan over medium-high heat. Add butter to pan and melt.
- Add vegetables and saute for 2 to 3 minutes.
- Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.
- Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut in half.
Nutritional Information per Serving: 200 calories, 15 g protein, 6.7 g carbohydrates, 13 g fat (5 g saturated), 430 mg cholesterol, 1.3 g fiber, 203 mg sodium.
