Vegetarian

Veggie and Bean Fritatta is for Breakfast.

Veggie and Bean Fritatta takes 5 minutes to prepare.

Veggie and Bean Fritatta takes 15 minutes to cook.

Veggie and Bean Fritatta makes 1 servings.

The ingredients for Veggie and Bean Fritatta are:

2 tbsp water
1/2 c frozen stir fry vegetable mix (no sauce)
1/4 c frozen mixed vegetables
2 tbsp salsa
1/2 c Small Red Beans
1 c fresh baby spinach
4 grape tomatoes, sliced in half
1 large egg
Salt, Pepper, and herbs to taste

Here is how you make Veggie and Bean Fritatta:

Heat water in small frying pan (7-1/2" diameter) over Medium High heat until boiling.Turn down heat to medium and add both frozen stir fry vegetables and frozen corn to pan. Cook 2-3 minutes or until vegetables start to thaw.Add in salsa and beans-stir to incorporate. Cook for 1-2 minutes or until heated.Reduce heat to medium-low and add in spinach. Cover pan and cook for 1-2 minutes or until spinach wilts.While spinach wilts, crack egg in small bowl and beat with fork or whisk until scrambled.Remove cover carefully and place tomatoes where desired in pan*Slowly pour egg into pan, making sure to get even coverage over all areas (there will be water in the pan when you do this and the coverage on the veggies will be thin). Add in salt, pepper, and any herbs desired. Cover pan and cook until eggs are done, approximately 5-7 minutes.Serve with lightly buttered wheat toast for a complete meal. Serving Size:?makes 1 serving (size of small fry pan)

The nutritional information for Veggie and Bean Fritatta is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 218.7

• Total Fat: 5.4 g
• Cholesterol: 186.0 mg
• Sodium: 249.5 mg
• Total Carbs: 40.8 g
• Dietary Fiber: 21.3 g
• Protein: 18.3 g

The dietary needs meet for Veggie and Bean Fritatta is Vegetarian