Dinner

Vegetable and rice frittata is for Dinner.

Vegetable and rice frittata takes several minutes to prepare.

Vegetable and rice frittata takes several minutes to cook.

Vegetable and rice frittata makes 2 servings.

The ingredients for Vegetable and rice frittata are:


10 mL (2 tsp) almond oil

1 shallot, finely chopped

2 cloves garlic, crushed
1 cup chopped broccoli

Half sweet bell pepper, diced

6 snap peas, halved
5 mL (1 tsp) curry powder or paste

125 mL (1/2 cup) chicken broth

250 mL (1 cup) cooked brown rice? (prepared without salt)

2 large eggs

1 1/4 cups eggwhites

Freshly ground black pepper
Nutmeg

Here is how you make Vegetable and rice frittata:


In 20 cm (8 inch) nonstick skillet, heat oil over medium heat. Cook shallot and garlic for 2 minutes or until softened. Stir in broccoli, pepper, snap peas and curry powder to coat. Add broth, cover and cook for 5 minutes or until broccoli is tender. Stir in rice to coat well.Preheat oven to 375.Meanwhile, in bowl, whisk together eggs, egg whites, nutmeg and pepper. Pour over vegetable mixture. Turn down the heat, cover and cook for about 5 minutes or until edges are set and puffed. Place in oven. Bake 15 min or until top is no longer wobbly.Serving Size:?Makes 2 servings for dinner, or 4 servings for lunch.

The nutritional information for Vegetable and rice frittata is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 451.2

• Total Fat: 25.1 g
• Cholesterol: 186.0 mg
• Sodium: 350.8 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 4.2 g
• Protein: 28.4 g