Vegetable Frittata - Monday's Dinner Menu

Recipe Ingredients

		Vegetable Frittata
1		Sweet potato [8oz]
2 cups	292g / 10oz	Broccoli - chopped
4		Eggs
4		Egg whites
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2 teaspoons	10ml	Vegetable oil
1/4 cup	15g / 0.5oz	Green onion - chopped
2		Garlic cloves - minced
1 teaspoon	5ml	Dried tarragon
1/4 cup	36g / 1.3oz	Fontina cheese - shredded -banana smoothie
1/2 cup	118ml	Yogurt
1		Banana
1 tablespoon	15ml	Maple syrup

Recipe Instructions

Menu: Vegetable Frittata, green salad whole grain bread banana smoothie Vegetable Frittata:

Packed with vegetables, this puffy frittata makes a comforting meatless supper on a cold winter night.

Peel sweet potato; cut into 1/2-inch pieces. Place in steamer basket over boiling water; cook, covered, for 5 minutes. Add broccoli; cook, covered for 4 minutes or until potato is tender and broccoli is tender-crisp; set aside.

Meanwhile, in bowl, whisk together eggs, egg whites, salt and pepper; set aside.

In 9-inch ovenproof skillet, heat oil over medium heat; cook onion, garlic and tarragon, stirring, for about 2 minutes or until softened.

Arrange sweet potato mixture in bottom of skillet, pour egg mixture over top. Reduce heat to medium-low; cook, covered, for about 12 minutes or until bottom is golden and edges are set but centre still jiggles slightly.

Sprinkle cheese over top; broil for 2-3 minutes or until light golden and cheese is bubbly.

Per serving: about 202 calories, 14 g protein, 9.7 g fat, 15 g carbohydrate.

Banana Smoothy: include all ingredients in blender and pulse until smooth. Pour into individual serving bowls and chill well before serving.

Source:
Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96

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