VT-Vegetable Frittata

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* Exported from MasterCook *

 

Vegetable Frittata

 

Recipe By :Vegetarian Times, October 1999

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon vegetable oil

1 medium clove garlic -- minced

1/2 medium zucchini -- thinly sliced

1 small red bell pepper -- cut into thin strips

1 small onion -- thinly sliced

1/2 medium tomato -- chopped

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

8 large eggs

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup shredded Fontina or Swiss cheese -- (2 oz)

2 tablespoons grated Parmesan cheese -- optional

 

In 10-inch ovenproof nonstick skillet, heat oil over medium heat. Add garlic,

zucchini, bell pepper and onion and cook, stirring often, 3 minutes. Stir in

tomato, oregano and basil. Reduce heat to medium-low.

 

In medium bowl, beat eggs, salt and pepper with fork. Stir in Fontina. Pour

egg mixture over vegetable mixture in skillet. Do not stir. Cove and cook

until eggs are set and frittata is light brown on bottom, 9 to 11 minutes.

 

Meanwhile, preheat broiler. Remove frittata from heat and sprinkle with

Parmesan if desired. Place skillet under broiler and cook until top of frittata

is golden brown, 2 to 3 minutes. Serve hot, cut into wedges.

 

Per serving: 155 cal; 11g prot; 10g total fat (4g sat fat); 4g carb; 295mg

chol; 264mg sod; 0 fiber.

 

S(Formatted by):

" Karen on 12/30/02 "

 

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Per Serving (excluding unknown items): 156 Calories; 10g Fat (57.0% calories

from fat); 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 259mg Cholesterol;

310mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1

Fat.

 

Serving Ideas : First, make a fresh spinach salad. Remove and discard stems

from 10 ounces fresh spinach, then wash and thoroughly dry leaves. In large

bowl, toss spinach with slivered Greek olives, some chopped jarred roasted red

peppers (packed in water) and a low-fat balsamic dressing. Chill until ready to

serve. While frittata is cooking on the stovetop, warm a loaf of purchased

focaccia in a 350F oven.

 

NOTES : This colorful and satisfying open-faced omelet makes a delicious easy

mea. If you don't own an ovenproof nonstick skillet, use a regular nonstick

skillet and wrap the handle in foil.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 26154 0