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    11

Garden Vegetable and Herb Frittata

  • Prep 40 min
  • Total 40 min
  • Ingredients 11
  • Servings 4

Ingredients

6
eggs
1/3
cup milk
2
tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
2
tablespoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4
teaspoon salt
1/8
teaspoon pepper
4
slices bacon, cut into 1-inch pieces
1 1/2
cups fresh small cauliflower florets
1
cup fresh small broccoli florets
1/2
cup chopped red bell pepper
1/2
cup shredded Swiss cheese (2 oz)
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
340mg
114%
Sodium
480mg
20%
Potassium
420mg
12%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
8%
Sugars
4g
Protein
18g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
50%
50%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In medium bowl, beat eggs. Add milk, basil, oregano, salt and pepper; beat well. Set aside.
  • 2 In 12-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Reserve 1 tablespoon bacon drippings in skillet.
  • 3 Add cauliflower, broccoli and bell pepper to bacon drippings. Cover and cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  • 4 Reduce heat to low. Carefully pour egg mixture into skillet; cover and cook 8 to 10 minutes or until center is set, lifting edges occasionally to allow uncooked egg to flow to bottom of skillet.
  • 5 Sprinkle with cheese; cover and cook 1 to 2 minutes or until melted. To serve, cut into wedges.

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