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Receta Frittata Dell’Orto (Garden Style Frittata) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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Ingredientes
- 2 fresh eggs
- 1 zucchini sliced
- 1/2 small eggplant cubed
- 1 small potato cubed
- 1 tablespoon extra virgin olive oil
- 1 garlic clove
- 1 shallot chopped finely
- pinch of rosemary
- 1 tsp of fresh parsley chopped
- pinch of salt and pepper
Direcciones
- Peel potato and boil in boiling water for 5 minutes, remove ,cool, cut into cubes. Place 1 tablespoon of extra virgin olive oil in Beka 8â³ saute pan, place in finely chopped shallot and whole garlic clove. Saute for 2 minutes. Place in cubed eggplant, sliced zucchini,,cubed potatoes. Saute for 5 minutes over medium heat, remove garlic clove. Break eggs into bowl and whisk with wire whisk. Pour over vegetables, sprinkle in rosemary, parsley, pinch of salt and pepper. Saute till edges are firm and middle is firm. Toss onto another plate or place in oven preheated to 350 degrees for 10 minutes or until lightly browned on top. Remove from pan. This is a generous portion for on, and could be enough for an unexpected guest!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 771g | |
| Calories 463 | |
| Calories from Fat 208 | 45% |
| Total Fat 23.43g | 29% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 372mg | 124% |
| Sodium 313mg | 13% |
| Potassium 1973mg | 56% |
| Total Carbs 50.38g | 13% |
| Dietary Fiber 17.0g | 57% |
| Sugars 13.21g | 9% |
| Protein 19.67g | 31% |
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