Italian Baked Frittata
|Broccoli flowerets||1 Cup (16 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Red pepper||1⁄2 , cut into rings|
|Green onions||2 , sliced into 1-inch pieces|
|Dijon mustard/Grey poupon country dijon mustard||1⁄4 Cup (4 tbs) (Grey Poupon)|
|Water||1⁄4 Cup (4 tbs)|
|Italian seasoning||1⁄2 Teaspoon|
|Shredded swiss cheese||4 Ounce (1 Cup)|
In 10-inch ovenproof skillet, over medium-high heat, cook broccoli, mushrooms, red pepper and onions in spread until tender-crisp, about 5 minutes.
Remove from heat.
In small bowl, with electric mixer at medium speed, beat eggs, mustard, water and Italian seasoning until foamy; stir in cheese.
Pour mixture into skillet over vegetables.
Bake at 375°F for 20 to 25 minutes or until set.
Serving size: Complete recipe
Calories 1176 Calories from Fat 745
% Daily Value*
Total Fat 84 g129.2%
Saturated Fat 34.1 g170.7%
Trans Fat 0 g
Cholesterol 1796.1 mg598.7%
Sodium 1158.5 mg48.3%
Total Carbohydrates 22 g7.2%
Dietary Fiber 3.1 g12.3%
Sugars 8.4 g
Protein 86 g172%
Vitamin A 167.3% Vitamin C 263.1%
Calcium 116.2% Iron 49.5%
*Based on a 2000 Calorie diet