Garden Frittata Recipe

Make Half Your Plate Fruits & Veggies

This frittata with its blend of colorful vegetables and fresh eggs makes a deliciously nutritious single-dish meal for breakfast, brunch or supper.
Recipe Cost for 4 People: $4.15 ($1.04/serving)*
Preparation Time: 25 minutes
4 large eggs ¼ tsp ground black pepper ¼ tsp salt 2 medium unpeeled red potatoes ½ T olive oil 1 bunch Italian kale (or other Kale variety), approx. 6 oz. ¼ cup chopped onion ½ red bell pepper, chopped
Beat eggs, pepper and salt in large bowl, set aside. Microwave potatoes until slightly soft, but not completely cooked, then cube. (Alternate method without microwave: Cube potatoes and boil five minutes until slightly soft, drain.) Chop remaining vegetables while potatoes cool. Mix vegetables together. Heat oil in a 10-inch non-stick skilet. Sauté vegetables for 5-8 minutes; add to eggs and mix well. Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8-10 minutes. Cover and let sit until eggs are completely set, about 5 minutes. Complete this Plate: Serve with an 8 oz glass of non-fat milk and ½ sliced orange.
Serves: 4
Fruits & Veggies per Serving 0.75 Cups
Nutrition Information per Serving:
Calories: 180 Total Fat: 7g Saturated Fat: 2g % of Calories from Fat: 35% % Calories from Sat Fat: 10%		Protein: 9g Carbohydrates: 22g Cholesterol: 185mg Dietary Fiber: 3g Sodium: 240mg
Each serving provides: An excellent source of vitamin A and vitamin C, and a good source of protein, fiber, vitamin D, riboflavin, vitamin B6, pantothenic acid, potassium, iron, magnesium, iodine, and copper.

*Retail prices, Boulder, Colorado, and online, February 2014

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