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Yields:
4 servings
Meal Types:
Breakfast
Lunch
Rating:
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Vegetable Frittata

A frittata that you can make with any vegetables that you have available.

Ingredients

Directions

  1. Pre-heat boiler. Heat oil in oven proof skillet over medium-high heat and sauté cauliflower and leeks until crisp tender.
  2. Reduce heat to medium-low; add lightly beaten eggs, herbs and salt and pepper to taste. Cook, stirring frequently until eggs began to form small curds and set.
  3. Add cheese (parmesan or asiago), pressing lightly into egg mixture with a spatula.
  4. Place skillet under broiler and cook until top is set but not brown- about 1 minute.
  5. Cool slightly, transfer to plate and cut into 4 wedges.
40 members have added this recipe to their cookbook.
 

Reviews 
Low carb breakfast
19 Feb 09 by member: NancyJohnson

     
 

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Nutrition summary:

There are 208 calories in 1 serving of Vegetable Frittata.
Calorie break-down: 63% fat, 8% carbs, 29% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
208
 
% Daily Values*
Total Fat
14.48g
19%
Saturated Fat
4.236g
21%
Trans Fat
-
Polyunsaturated Fat
1.83g
Monounsaturated Fat
6.594g
Cholesterol
426mg
142%
Sodium
208mg
9%
Total Carbohydrate
4.16g
2%
Dietary Fiber
0.9g
3%
Sugars
1.87g
Protein
14.84g
Vitamin D
1mcg
5%
Calcium
114mg
9%
Iron
2.42mg
13%
Potassium
257mg
5%
Vitamin A
158mcg
18%
Vitamin C
13.9mg
15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
10%
of RDI*
(208 calories)
10% of RDI
Calorie Breakdown:
 
Carbohydrate (8%)
 
Fat (63%)
 
Protein (29%)
* Based on a RDI of 2000 calories

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