Vegetarian Frittata - 6 servings
Preparation: 10 min. Cooking: 15 min. Total: 25 min.
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2 Tbsp unsalted butter
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4 scallions, trimmed and minced
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4 cans green chilies, drained, seeded and chopped (wear rubber gloves)
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3 tomatoes, seeded and chopped
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8 eggs, lightly beaten
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6 oz cheddar cheese, shredded
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1/3 cup cilantro, or parsley, chopped
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1/4 tsp salt to taste (optional)
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1/2 cup salsa
Turn on broiler. Melt butter in a heavy ovenproof skillet over medium heat. Sauté scallions 4-5 minutes, or until tender. Stir in chilies and tomatoes and simmer about 3 minutes, stirring occasionally, until tomatoes are softened. Stir in beaten eggs, cheese and cilantro. Season with salt and pepper to taste. Cook over medium-low heat 5-6 minutes until eggs are almost set in the center. Place skillet under broiler about 1 minute, or until eggs are just set. Do not overcook. Serve frittata cut into wedges with salsa.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 310 Cal |
23 g |
9.2 g |
18 g |
2 g |
5.6 g |
330 mg |
1200 mg |
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Nutrients
| Calories |
310 Cal |
|
| Fat |
23 g |
|
| Carbs |
9.2 g |
|
| Protein |
18 g |
|
| Fiber |
2 g |
|
| Sugar |
5.6 g |
|
|
Fats
| Fat |
23 g |
|
| Fat, Sat. |
11 g |
|
| Fat, Mono. |
7.6 g |
|
| Fat, Poly. |
2.3 g |
|
| Cholesterol |
330 mg |
|
|
Vitamins
| Choline |
170 mg |
31% |
| Niacin |
0.92 mg |
5.8% |
| Panto. Acid |
1 mg |
21% |
| Riboflavin |
0.52 mg |
40% |
| Thiamin |
0.094 mg |
7.8% |
| Vitamin A |
1900 IU |
64% |
| Vitamin B6 |
0.29 mg |
18% |
| Vitamin B12 |
0.87 mcg |
36% |
| Vitamin C |
44 mg |
48% |
| Vitamin D |
31 IU |
16% |
| Vitamin E |
2.1 mg |
14% |
| Vitamin K |
38 mcg |
32% |
|
Minerals
| Calcium |
290 mg |
29% |
| Copper |
0.15 mg |
16% |
| Fluoride |
15 mcg |
380% |
| Iron |
1.8 mg |
23% |
| Magnesium |
37 mg |
8.8% |
| Manganese |
0.2 mg |
2.9% |
| Phosphorus |
320 mg |
45% |
| Potassium |
470 mg |
10% |
| Selenium |
23 mcg |
41% |
| Sodium |
1200 mg |
81% |
| Zinc |
2 mg |
18% |
|
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