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Vegetable Frittata
Source: dLife

A delicious egg pie made with broccoli, mushrooms, asparagus, and garlic.

Rating:
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 133.0
Total Carbs 5.5 g
Dietary Fiber 2.3 g
Sugars 2.0 g
Total Fat 8.0 g
Saturated Fat 2.2 g
Unsaturated Fat 1.1 g
Potassium 350.8 mg
Protein 10.6 g
Sodium 105.2 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients


1 tsp  olive oil
5 each  eggs
1 cup  steamed broccoli
0 1/2 cup  fresh mushroom slices
1 cup  Asparagus, cooked, drained
2 tsp  minced garlic
2 tbsp  fresh chives
1 tsp  oregano leaves
1 tbsp  fresh basil
0.125 tsp  black pepper
4 tbsp  grated parmesan cheese, low sodium
Directions
  1. Preheat oven to 350°F.
  2. Coat oven-proof skillet with olive oil.
  3. In mixing bowl, whisk eggs. Add broccoli, mushrooms, asparagus, garlic, chives, oregano, basil, and black pepper. Stir until blended.
  4. Pour into skillet.
  5. Place skillet on middle rack of oven and bake 14 to 18 minutes, until set.
  6. Remove from oven, let stand 5 minutes, loosen edges with spatula.
  7. Sprinkle with grated cheese and cut into wedges.

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