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Title: Brussels Sprouts-And-Broccoli Frittata
Categories: Misc
Yield: 4 Servings
| Vegetable cooking spray | ||
| 1/2 | c | Chopped onion |
| 1 | c | Small fresh broccoli florets |
| 1 | c | Thinly sliced Brussels sprouts |
| 1/2 | c | Diced turkey ham |
| 1 | Clove garlic, minced | |
| 2 | Eggs | |
| 4 | Egg whites | |
| 1/3 | c | Cooked vermicelli or spaghetti, (1/2 pound) |
| 1/4 | c | Grated fresh Parmesan cheese, divided |
| 1/4 | ts | Crushed red pepper |
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 3 minutes. Add broccoli and next 3 ingredients, and saute 2 minutes. Remove from heat, and set aside.
Lightly beat eggs and egg whites in a bowl with a whisk; stir in broccoli mixture, pasta, and 2 tablespoons cheese. Recoat skillet with cooking spray; place over medium heat until hot.
Pour egg mixture into skillet. Cover, reduce heat to medium-low, and cook 8 minutes or until almost set.
Sprinkle with remaining cheese and pepper. Wrap handle of skillet with foil; broil 3 inches from heat 1 minute. Yield: 4 servings (serving size: 1 wedge).
Per serving: 148 Calories; 5g Fat (29% calories from fat); 15g Protein; 12 g Carbohydrate; 104 mg Cholesterol; 362mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 178
By igor@digex.net on Jan 28, 1997.
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