Frittata Primavera
Source: Spice it up! Winter 2013/2014

  • Serves 4
  • Preparation Time: 20 minutes
  • Cooking Time: 45 minutes
  • 350°F

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Ingredients

Adjust Servings:
1 tablespoon olive oil
1 clove garlic minced
1 cup zucchini diced
1 cup red onion diced
1/2 cup red pepper diced
1/2 cup corn niblets frozen
1/4 cup Swiss cheese shredded
8 eggs whisked
1/4 teaspoon ground black pepper
1/4 cup fresh tarragon chopped (or 1 tablespoon dried)

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

2 Protein + 1 Vegetable


Calories
242Kcal
Protein
15g
Carbohydrates
20g
Fibre
1.8g
Total Fat
15g
Saturated Fat
5g
Cholesterol
347mg
Sodium
136mg
Potassium
370mg
Phosphorus
205mg


Frittata Primavera:
Downloadable/printer-friendly version


Ingredients

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Preparation

1
Done

Preheat oven to 350° F (conventional oven).

2
Done

In a skillet, heat oil over medium heat. Add garlic, zucchini, onion, peppers, corn and sauté until tender.

3
Done

Transfer vegetables to an ovenproof dish. Sprinkle cheese over the vegetables.

4
Done

In a bowl, whisk the eggs together and season them with pepper and tarragon.

5
Done

Pour seasoned eggs over vegetables and cheese.

6
Done

Cover frittata mixture with foil and bake for 45 minutes or until the eggs are firm to the touch. Serve with toast and enjoy!

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Source: Spice it up! ISSN 1918-302X Spice it up!
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