Carrot Frittata Recipe
Summary
Ingredients
| Cooking spray | 1 | |
| Chopped broccoli/10 ounce frozen chopped broccoli | 1 1⁄2 Cup (24 tbs) | |
| Diced carrot | 1⁄2 Cup (8 tbs) (about 1 medium) | |
| Water | 1⁄4 Cup (4 tbs) | |
| Eggs | 8 | |
| Shredded low fat cheddar cheese | 3 Ounce (3/4 cup) | |
| Skim milk/Low-fat milk | 1⁄2 Cup (8 tbs) | |
| Instant minced onion | 1 Tablespoon | |
| Prepared mustard | 2 Teaspoon | |
| Seasoned salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon |
Nutrition Facts
Serving size
Calories 243 Calories from Fat 110
% Daily Value*
Total Fat 12 g18.9%
Saturated Fat 4.2 g20.8%
Trans Fat 0 g
Cholesterol 428 mg142.7%
Sodium 736.8 mg30.7%
Total Carbohydrates 13 g4.2%
Dietary Fiber 2.2 g9%
Sugars 4.3 g
Protein 21 g41.7%
Vitamin A 72.3% Vitamin C 99.7%
Calcium 21.4% Iron 13.9%
*Based on a 2000 Calorie diet
Directions
In large bowl, beat together eggs, cheese, milk, onion, mustard, salt, if desired and pepper until well blended. Pour over reserved vegetables. Cover and cook over medium heat until eggs are almost set, about 8 to 10 minutes. Uncover and broil about 6 inches from heat until eggs are completely set in center, about 2 to 3 minutes OR let stand, covered, until eggs are completely set in center, about 8 to 10 minutes. Cut into wedges and serve from pan or either slide from pan or invert onto serving platter.
Chef
