|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|
|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.
|Fruits & Veggies per Serving
|Nutrition Information per Serving:|
Total Fat: 7g
Saturated Fat: 2g
% of Calories from Fat: 35%
% Calories from Sat Fat: 10%
Dietary Fiber: 3g
|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.|
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