Veggie Frittata Hcg P3 Recipes
VEGGIE FRITTATA
This nutritious recipe is a favourite of egg farmers Mark and Joanie Hamel of Watford. The vegetables can be varied to your preference.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
- While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
- When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
- To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
- Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
- Cut into wedges and serve.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 2.4 g, Cholesterol 280.5 mg, Fat 12.6 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 4.1 g, Sodium 151.6 mg, Sugar 1.4 g
ORGANIC MAMA VEGGIE FRITTATA
Make and share this Organic Mama Veggie Frittata recipe from Food.com.
Provided by Virginia Cherry Blo
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Grease the inside of a 9-inch round baking pan with butter.
- Whisk eggs, sea salt, pepper, and paprika in a medium bowl to blend. Add egg mixture, bacon, if using, spinach, onion, and bell pepper to prepared pan and stir gently to combine.
- Bake for 35 minutes or until eggs are fluffy, golden, and set in the middle. Sprinkle with tomatoes, fresh basil, and Organic Valley Feta.
Nutrition Facts : Calories 164.6, Fat 10.6, SaturatedFat 4.6, Cholesterol 291.8, Sodium 455.2, Carbohydrate 4.9, Fiber 1.2, Sugar 2.8, Protein 12
VEGGIE FRITTATA - HCG P3
*To make skillet ovenproof, wrap handle in heavy-duty aluminum foil. * * * * Separate three eggs and use just the whites to reduce the fat. Use olive oil or coconut oil and use less than what is stated, just enough to oil pan
Provided by Cassachusetts
Categories Breakfast
Time 25m
Yield 1 large frittata, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Melt I CAN'T BELIEVE IT'S NOT BUTTER!® Cooking & Baking sticks in 10-inch nonstick skillet over medium-high heat and cook asparagus and onions, stirring occasionally, 8 minutes or until vegetables are tender. Stir in Parmesan cheese, thyme, pepper and egg mixture. Cook over low heat, lifting edges with spatula and tilting pan to allow uncooked mixture to flow to bottom, until eggs are almost set, about 5 minutes. Remove from heat, then sprinkle with Swiss cheese.
- Bake 6 minutes or until knife inserted in center comes out clean. Arrange on serving platter.*.
Nutrition Facts : Calories 1099.7, Fat 85, SaturatedFat 30.4, Cholesterol 1187.7, Sodium 1326.8, Carbohydrate 18.1, Fiber 3.4, Sugar 6.6, Protein 65.3
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