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    Vegetable Frittata Vegetable Frittata

    Broccoli, carrot, onion, Cheddar and Parmesan make this a hearty and delicious Italian omelet.

    Prep: 15 min - Cook: 15 min

    4 eggs
    1/4 cup milk
    1 tablespoon chopped fresh parsley
    1/4 teaspoon salt
    1/4 teaspoon red pepper sauce
    1 tablespoon vegetable oil
    1 cup broccoli flowerets
    1 medium carrot, shredded (1/2 cup)
    1 medium onion, chopped (1/2 cup)
    1 cup shredded Cheddar cheese (4 ounces)
    1 tablespoon grated Parmesan cheese

    1. Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside.

    2. Heat oil in 10-inch skillet over medium-high heat. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.

    3. Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low. Cover and cook about 10 minutes or until eggs are set in center. Cut into wedges.

    Makes 4 servings

    Success Hint: Beat the egg mixture thoroughly with a fork or wire whisk until it is uniformly yellow.

    Time-Saver: Substitute 1 1/2 cups broccoli slaw for the broccoli flowerets and carrot.

    Nutritional Info Per 1 Serving:
    Calories 225 (Calories from Fat 170); Fat 19g (Saturated 9g); Cholesterol 245mg; Sodium 430mg; Potassium 280mg; Carbohydrate 7g (Dietary Fiber 2g); Protein 16g

    Diet Exchange: 2 High-Fat Meat; 1 Vegetable; 1 Fat

    This recipe displayed with permission from General Mills, Inc.

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