Vegetable Frittata

For this frittata, choose green vegetables that are in season for the best quality and the best price.

Ingredients

4 eggs
1 tbsp (15 mL) chopped fresh parsley (or 1 tsp/5 mL dried parsley)
1⁄2 tsp (2 mL) dried oregano
1⁄4 tsp (1 mL) garlic salt (optional)
Pinch freshly ground black pepper
2 tsp (10 mL) margarine or butter
2 green onions, chopped
1⁄2 cup (125 mL) chopped broccoli, asparagus or green beans
1⁄2 cup (125 mL) chopped celery

Directions

1. In a bowl, whisk together eggs, parsley, oregano, garlic salt (if using), pepper and 1 tbsp (15 mL) water. Set aside.

2. In a heavy skillet, melt margarine over medium heat. Sauté green onions, broccoli and celery for 4 to 5 minutes or until tender-crisp.

3. 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.

Nutrients per Serving:
Calories: 198
Carbohydrate: 5 g
Fiber: 1 g
Protein: 13 g
Total fat: 14 g
Saturated fat: 4 g
Cholesterol: 372 mg
Sodium: 313 mg

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