Beef / Pork

Salami Egg Pan Roast Vegtable Stove frittata is for Dinner.

Salami Egg Pan Roast Vegtable Stove frittata takes 15 minutes to prepare.

Salami Egg Pan Roast Vegtable Stove frittata takes 25 minutes to cook.

Salami Egg Pan Roast Vegtable Stove frittata makes 6 servings.

The ingredients for Salami Egg Pan Roast Vegtable Stove frittata are:

egg white, fresh, 4 large (remove)
Egg, fresh, 2 large (remove)
*Canola Oil, .125 cup (remove)
Salami, Beef, 4 oz (remove)
Broccoli, cooked, 1 cup, chopped (remove)
Cauliflower, cooked, 1 cup (1" pieces) (remove)
Asparagus, fresh, 15 spear, medium (5-1/4" to 7" long) (remove)
*Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" (remove)
Onions, raw, .5 medium (2-1/2" dia) (remove)
Baby Carrots, raw, 8 large (remove)
*Colby and Monterey Jack Cheese shredded, .5 cup (remove)
Milk, 1%, .25 cup (remove)

Here is how you make Salami Egg Pan Roast Vegtable Stove frittata:

Heat pan on high, add oil. Add vegetables and let cook, untouched, for three minutes. Stir and give another 3 minutes. turn flame to medium, cook for 3 more minutes. Beat eggs, milk and cheese together. Add in to veggie mixture, cover and cook on medium heat for 25 minutes.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user HAGESFELD.

The nutritional information for Salami Egg Pan Roast Vegtable Stove frittata is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 196.6

• Total Fat: 13.1 g
• Cholesterol: 83.2 mg
• Sodium: 356.9 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 3.4 g
• Protein: 11.6 g