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Vegetable-Cheddar Frittata
Source: Enlitened Kosher Cooking by Nechama Cohen

Broccoli, mushrooms, onion, and cheddar Frittata for breakfast or a light dinner.

Rating:
Prep Time: 15 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 162.0
Total Carbs 4.4 g
Dietary Fiber 0.9 g
Sugars 2.0 g
Total Fat 8.5 g
Saturated Fat 3.1 g
Unsaturated Fat 0.8 g
Potassium 243.4 mg
Protein 16.9 g
Sodium 326.3 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 Meat , 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 tbsp  olive oil
1 each  cooking spray
1 each  small onions
0 1/2 each  small zucchini
4 each  fresh mushrooms (med)
0 1/2 each  medium red bell peppers
0 1/2 cup  fresh broccoli florets
1 each  scallions
4 each  eggs
4 each  egg whites
2 tbsp  whole milk
1 pinch  salt and pepper
0 1/2 cup  low fat cheddar cheese, shredded
1 tbsp  chopped parsley
Directions
  1. Spray a large skillet with non-stick cooking spray, add oil and place over low heat. Saute onion until limp.
  2. Add vegetables, except for scallion, and continue sauteing, stirring often until tender.
  3. Add scallion and saute for another minute.
  4. In a bowl, beat eggs with milk. Add salt and pepper and pour over vegetables.
  5. Allow eggs to cook over low heat for a few minutes. When eggs are set but not dry, sprinkle cheddar cheese and parsley on top. Cover with a plate and invert. Then slide the frittata back into the frying pan and cook for an additional few minutes so that there are no uncooked spots.

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