Garden Vegetable and Herb Frittata

Name: Garden Vegetable and Herb Frittata
Prep time: 40 min
Total time: 40 min
Yield: 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)

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Prep 40 min
Total 40 min
Ingredients 11
Servings 4

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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)

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.

Nutrition Information

250 Calories, 16g Total Fat, 18g Protein, 7g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 250

Calories from Fat: 140

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.