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How to Make Flan
Peruvian Arroz con Pollo
Garden Vegetable and Herb Frittata
garden vegetable and herb frittata
tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
tablespoons chopped fresh or 1/2 teaspoon dried oregano leaves
slices bacon, cut into 1-inch pieces
cups fresh small cauliflower florets
cup fresh small broccoli florets
cup chopped red bell pepper
cup shredded Swiss cheese (2 oz)
In medium bowl, beat eggs. Add milk, basil, oregano, salt and pepper; beat well. Set aside.
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.
Add cauliflower, broccoli and bell pepper to bacon drippings. Cover and cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
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.
Sprinkle with cheese; cover and cook 1 to 2 minutes or until melted. To serve, cut into wedges.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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