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Vegetable Frittata Recipe
|Unsalted butter||30 Gram|
|Vegetable oil||15 Milliliter|
|Onion||1 , finely chopped|
|Garlic||10 Gram, thinly sliced|
|Green peas||120 Gram|
|Broccoli||100 Gram, cut into small florets|
|Tomato||120 Gram, finely chopped|
|Eggs||8 , lightly beaten|
|Parmesan cheese||30 Gram, grated|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 1262 Calories from Fat 783
% Daily Value*
Total Fat 88 g135.6%
Saturated Fat 34.9 g174.6%
Trans Fat 0 g
Cholesterol 1776.7 mg
Sodium 1484.1 mg61.8%
Total Carbohydrates 50 g16.5%
Dietary Fiber 13 g51.9%
Sugars 20.9 g
Protein 74 g147.9%
Vitamin A 107.3% Vitamin C 276.5%
Calcium 71.8% Iron 61.9%
*Based on a 2000 Calorie diet
Saute the onion and garlic for five minutes, taking care not to burn the garlic.
Add the peas, chopped tomatoes and broccoli, and saute for a few more minutes.
In a large bowl, combine the beaten eggs, Parmesan cheese, salt and freshly ground pepper.
Pour over the vegetables.
Reduce heat and cook for about seven minutes, until the eggs have almost set.
Remove the pan from heat.
Place the frittata in the oven under a grill for two to three minutes, and allow to brown slightly.
Remove and cut into wedges and serve.