Vegetarian

broccoli and beet frittata (oxygen oct 08 issue) is for Lunch.

broccoli and beet frittata (oxygen oct 08 issue) takes 15 minutes to prepare.

broccoli and beet frittata (oxygen oct 08 issue) takes 15 minutes to cook.

broccoli and beet frittata (oxygen oct 08 issue) makes 1 servings.

The ingredients for broccoli and beet frittata (oxygen oct 08 issue) are:

1/2 tbsp olive oil,

1 cup broccoli florets,

4 large egg whites,

1 large whole eggs,

2 tbsp cup parmesan cheese,

1/2 cup almomd milk

2-3 baby beets, steemed & peeled

1/2 red onion

Here is how you make broccoli and beet frittata (oxygen oct 08 issue):

1. heat olive oil over medium-low heat in a large skillet (preferably one with metal handle)2. add broccoli & onion and cook, stirring occasionally, until it begins to get soft, about 5 minutes. (if using onion, add it and cook another 5 minutes until softened)3. meanwhile, in a medium bowl, beat eggs and add cheese and milk, add beets to skillet, then make sure vegetables are evenly spaced and add egg mixture.4. preheat broiler. let egg mixture cook until sides harden and the top begins to set, about 10 minutes. leaving the oven door ajar, put skillet under broiler and check it frequently. frittata is done when top is set and beginning to brown (after about 10 minues)makes 4 servingsNumber of Servings: 1Recipe submitted by SparkPeople user DIANEMARY126.

The nutritional information for broccoli and beet frittata (oxygen oct 08 issue) is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 362.3

• Total Fat: 16.0 g
• Cholesterol: 167.3 mg
• Sodium: 852.2 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 8.9 g
• Protein: 35.4 g

The dietary needs meet for broccoli and beet frittata (oxygen oct 08 issue) is Vegetarian