Vegetable frittata recipe
Author: Rome News Tribune 1996
Serves: 4
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 minced garlic clove
- 1 green pepper, chopped
- 1 large cooked potato, chopped
- 1 tomato,chopped
- 2 cups beaten egg (or egg substitute)
- 2 tablespoons grated parmesan
- ½ teaspoon fresh oregano (or rosemary)
- Salt and pepper to taste
- Add the olive oil to a non-stick skillet and saute the onion and pepper for about three minutes until soft.
- Combine the eggs, cheese and seasonings.
- Add the potato and tomato to the pan and pour on the egg mixture.
- Cook over a low heat until almost cooked - the top should be slightly undercooked and not yet set.
- Place the skillet under the broiler for about a minute or until the top is cooked.
Serving size: One quarter Calories: 267 Sodium: 500mg Fiber: 3.5g Protein: 29g
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/vegetable-frittata-breakfast-lunch-recipe/
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