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Vegetable Frittata with Parmesan Toast
Source: dLife

A quick and delicious Italian style egg pie filled with vegetables and served with fresh Parmesan crusty bread.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 223.2
Total Carbs 31.9 g
Dietary Fiber 3.3 g
Sugars 4.6 g
Total Fat 6.3 g
Saturated Fat 3.2 g
Unsaturated Fat 0.7 g
Potassium 339.2 mg
Protein 10.3 g
Sodium 380.4 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Meat , 1 1/2 Starch , 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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Ingredients Directions
  1. Heat a cooking spray coated frying pan over medium heat. Cook pepper, onion, mushrooms, and garlic 5 minutes.
  2. Stir in parsley and broth. Cover pan and sauté 5 minutes or until vegetables are soft and liquid is evaporated.
  3. Whisk egg product and milk. Add in cooked rice, Cheddar cheese, salt, and pepper.
  4. Add mixture to vegetables in frying pan. Cook, but do not stir, over medium-low heat for 10 minutes or until eggs are set.
  5. Place frying pan under a hot broiler and broil 3 to 4 minutes. Flip frittata and broil 3 to 5 minutes or until golden.
  6. Top bread with Parmesan cheese and broil 2 to 3 minutes or until golden and cheese is melted.
  7. Move frittata to a serving platter and serve with bread.

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