Lunch

Hakuna Frittata-modified from book is for Lunch.

Hakuna Frittata-modified from book takes 10 minutes to prepare.

Hakuna Frittata-modified from book takes 20 minutes to cook.

Hakuna Frittata-modified from book makes 4 servings.

The ingredients for Hakuna Frittata-modified from book are:

9 large Egg, fresh, whole, raw
1 cup, shredded Cheddar or Colby Cheese, Low Fat
1 tsp Oregano, ground
1/2 tsp Thyme, ground
2 tbsp Olive Oil
1 tsp Garlic
1/2 cup, pieces or slices Mushrooms, fresh
1/2 cup, chopped Onions, raw
1/2 cup, chopped Peppers, sweet, red, fresh
1/2 cup Baby Spinach (raw)

Here is how you make Hakuna Frittata-modified from book:

1. Heat olive oil over medium heat in a 10-inch, non-stick skillet. Add onions and garlic. Cook and stir until the onions begin to soften, about 2 minutes.2. Add red pepper and mushrooms. Cook and stir until veggies are tender, about 5 more minutes. Stir in baby spinach, oregano and thyme. Cook for 30 more seconds.3. Reduce heat to low. Add the eggs making sure the veggies are evenly distributed. Sprinkle with salt and pepper. Spread cheese evenly across the top.4. Cover skillet with a tight-fitting lid and let cook until eggs are completely set, about 12 minutes. Slice into 6 servings and serve hot.Serving Size:?Makes 4 servings

The nutritional information for Hakuna Frittata-modified from book is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 291.4

• Total Fat: 19.7 g
• Cholesterol: 424.4 mg
• Sodium: 334.9 mg
• Total Carbs: 6.1 g
• Dietary Fiber: 1.4 g
• Protein: 22.0 g

The dietary needs meet for Hakuna Frittata-modified from book is Low Fat