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Spring Vegetable Frittata

Serves: 6
Total Calories: 83

Ingredients

1/2 cup chopped onion
1 clove garlic, finely chopped
2 teaspoons margarine or butter
1 green or red bell pepper, , chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 small tomato, chopped
2 small zucchini, chopped
6 eggs, beaten
1/4 cup grated Parmesan cheese

Directions:

1. Heat oven to 375°.
2. Cook and stir onion and garlic over medium-high heat in margarine in 10-inch ovenproof skillet 3 minutes. Add bell pepper cook over medium heat about 2 minutes until crisp-tender. Add remaining ingredients except eggs and cheese cook 4 minutes, stirring occasionally. Add eggs.
3. Bake 10 to 12 minutes or until set in center. Sprinkle top with cheese.

1 SERVING: Calories 140 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 215mg Sodium 280mg Carbohydrates 5g (Dietary Fiber 1g) Protein 9g.


Nutritional Facts:

Serves: 6
Total Calories: 83
Calories from Fat: 46

This Spring Vegetable Frittata recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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