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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.