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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

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 6.3 Fat, 1.2 Vegetables, 0.6 Meat, 0.1 Milk, 1.5 Starch, 1.6 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

Directions

Heat a cooking spray coated frying pan over medium heat. Cook pepper, onion, mushrooms, and garlic 5 minutes.
Stir in parsley and broth. Cover pan and sauté 5 minutes or until vegetables are soft and liquid is evaporated.
Whisk egg product and milk. Add in cooked rice, Cheddar cheese, salt, and pepper.
Add mixture to vegetables in frying pan. Cook, but do not stir, over medium-low heat for 10 minutes or until eggs are set.
Place frying pan under a hot broiler and broil 3 to 4 minutes. Flip frittata and broil 3 to 5 minutes or until golden.
Top bread with Parmesan cheese and broil 2 to 3 minutes or until golden and cheese is melted.
Move frittata to a serving platter and serve with bread.