Vegetable Frittata - Monday'S Dinner Menu Recipe

Menu: Vegetable Frittata, green salad, whole grain bread, banana smoothie

egetable Frittata:

Step 1

Packed with vegetables, this puffy frittata makes a comforting meatless supper on a cold winter night.

Step 2

Peel sweet potato; cut into 1/2-inch pieces. Place in steamer basket over boiling water; cook, covered, for 5 minutes. Add broccoli; cook, covered for 4 minutes or until potato is tender and broccoli is tender-crisp; set aside.

Step 3

Meanwhile, in bowl, whisk together eggs, egg whites, salt and pepper; set aside.

Step 4

In 9-inch ovenproof skillet, heat oil over medium heat; cook onion, garlic and tarragon, stirring, for about 2 minutes or until softened.

Step 5

Arrange sweet potato mixture in bottom of skillet, pour egg mixture over top. Reduce heat to medium-low; cook, covered, for about 12 minutes or until bottom is golden and edges are set but centre still jiggles slightly.

Step 6

Sprinkle cheese over top; broil for 2-3 minutes or until light golden and cheese is bubbly.

Per serving: about 202 calories, 14 g protein, 9.7 g fat, 15 g carbohydrate.

Step 7

Banana Smoothie: include all ingredients in blender and pulse until smooth. Pour into individual serving bowls and chill well before serving.

Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96

Things You'll Need

---------VEGETABLE FRITTATA-------------
  • 1 Sweet potato [8oz]
  • 2c Broccoli, chopped
  • 4 Eggs
  • 4 Egg whites
  • 1/2ts Salt
  • 1/4ts Pepper
  • 2ts Vegetable oil
  • 1/4c Green onion, chopped
  • 2 Garlic cloves, minced
  • 1ts Dried tarragon
  • 1/4c Fontina cheese, shredded
  • 1/2c Yogurt
  • 1 Banana
  • 1tb Maple syrup

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