Vegetable frittata
Prep Time:
N/A
Cook Time:
N/A
Serves:
4 Servings
Serving Size:
¼ of frittata (80 g)
Lunch
This simple to make frittata uses herbs to add flavour.
Ingredients
- 4 eggs
- 1 tbsp chopped fresh parsley (or 1 tsp/5 mL dried parsley)
- ½ tsp dried oregano
- ¼ tsp garlic salt (optional)
- Pinch freshly ground black pepper
- 2 tsp margarine or butter
- 2 green onions, chopped
- ½ cup chopped broccoli, asparagus or green beans
- ½ cup chopped celery
Instructions
- In a bowl, whisk together eggs, parsley, oregano, garlic salt (if using), pepper and 1 tbsp (15 mL) water. Set aside.
- In a heavy skillet, melt margarine over medium heat. Sauté green onions, broccoli and celery for 4 to 5minutes or until tender-crisp.
- Pour egg mixture over vegetable mixture and cook for 30 seconds. Cover and cook for 2 to 3 minutes or until set. Cut frittata in half and slide out of the skillet onto warmed plates.
Notes
Canada’s Choice per Serving: 2 Meat & Alternatives, 1½ Fats
Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, RobertRose Inc., 2011, http://www.robertrose.ca.
| Amount | % Daily Value | |
|---|---|---|
| Calories 100 | ||
| Fat 7 g | 9 % | |
| Saturated 2 g + Trans 0 g | 10 % | |
| Cholesterol 185 mg | ||
| Sodium 160 mg | 7 % | |
| Carbohydrate 2 g | 1 % | |
| Fibre 1 g | 4 % | |
| Protein 7 g | ||
