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Ingredientes
- 1 stk butter
- 1 tsp chopped garlic
- 2 c. sourdough bread crumbs
- Â Â (4 to 6 slices, crumbled)
- 10 x Large eggs gently beaten
- 1 c. asparagus tips
- 1 c. steamed broccoli florets
- 1 c. minced tomatoes
- 2 tsp Italian seasoning
- 1 c. grated cheddar cheese
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- In a skillet, heat half of the butter. Add in the garlic and vegetables and cook for two min. Add in bread crumbs and cook for an additional two min. Set aside.
- Preheat oven to 350 degrees. In a separate oven-safe non-stick skillet or possibly baking pan, heat the remaining butter over medium heat. Add in the Large eggs and let cook for 2 min. When the Large eggs form a base in the pan, add in the vegetable/bread crumb mix, seasoning and cheese. Stir gently without disturbing the bottom of the pan.
- Transfer pan to preheated oven and bake for ten min. Remove from oven and invert frittata onto serving plate. Cut in wedges or possibly squares.
- Comments: A frittata (frih-TAH-tuh) is an Italian oven-baked omelet made by mixing the ingredients into the Large eggs rather than folding them inside. Serve for breakfast or possibly brunch with fresh fruit and our spinach parmesan bagels with salsa light cream cheese. Enjoy!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 519g | |
| Calories 1433 | |
| Calories from Fat 1219 | 85% |
| Total Fat 138.59g | 173% |
| Saturated Fat 86.85g | 347% |
| Trans Fat 0.02g | |
| Cholesterol 389mg | 130% |
| Sodium 1560mg | 65% |
| Potassium 831mg | 24% |
| Total Carbs 14.32g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 6.62g | 4% |
| Protein 39.79g | 64% |
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