Broccoli Frittata
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 167.5
- Total Fat: 12.1 g
- Cholesterol: 329.5 mg
- Sodium: 538.3 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.8 g
- Protein: 18.2 g
View full nutritional breakdown of Broccoli Frittata calories by ingredient
Introduction
Better homes & Gardens New Dieter's Cookbook, 1992, page 263. I modified a recipe for Asparagus Frittatta, just substituting broccoli. Better homes & Gardens New Dieter's Cookbook, 1992, page 263. I modified a recipe for Asparagus Frittatta, just substituting broccoli.Number of Servings: 4
Ingredients
-
10 oz. frozen broccoli package
6 eggs
3/4 c. 1% low-fat cottage cheese
2 tsp. prepared mustard
1/8 tsp salt
1 C. sliced fresh mushrooms
1 medium tomato cut into wedges
Directions
Cook broccoli & set aside.
In medium bowl, beat eggs till foamy, then beat in cottage cheese, mustard, salt (& dash of pepper ); set aside.
Spray 10 in. oven-proof skillet with non-stick spray. Cook mushrooms till tender. Stir in broccoli. pour egg mixture over top.
Cook over low about 5 minutes, till begins to set at edges.
Bake Frittata uncovered in 400 F. oven 10 min or till set.
Garnish each serving with tomato wedge.
Number of Servings: 4
Recipe submitted by SparkPeople user FEYCOLLEEN.
In medium bowl, beat eggs till foamy, then beat in cottage cheese, mustard, salt (& dash of pepper ); set aside.
Spray 10 in. oven-proof skillet with non-stick spray. Cook mushrooms till tender. Stir in broccoli. pour egg mixture over top.
Cook over low about 5 minutes, till begins to set at edges.
Bake Frittata uncovered in 400 F. oven 10 min or till set.
Garnish each serving with tomato wedge.
Number of Servings: 4
Recipe submitted by SparkPeople user FEYCOLLEEN.