|Unsalted butter||1 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 , cut into 1/4 inch dice|
|Tomato||1 , unpeeled, seeded and chopped|
|Ground white pepper||To Taste|
|Vegetable seasoning||To Taste|
Preheat the oven to 400° F.
In a 6- to 8-inch nonstick skillet, melt the butter, add the onion and green pepper, and saute over low heat, stirring often, for about 4 minutes, or until half cooked.
Add the tomato and cook for 2 minutes more, then remove from the heat.
Crack the eggs into a bowl and whisk for 1 minute.
Add the sauteed vegetables and mix, then pour into a nonstick ovenproof pan and bake for 4 to 6 minutes, or until the mixture rises and is firm in the center.
When the eggs are done, season them with pepper and vegetable seasoning.
While the frittata is baking, toast the bread.
Cut the frittata into quarters and serve on heated plates with 2 slices of toast and a small bowl of Honeyed Pear Butter.
Serving size: Complete recipe
Calories 680 Calories from Fat 397
% Daily Value*
Total Fat 44 g68.1%
Saturated Fat 15.1 g75.4%
Trans Fat 0 g
Cholesterol 1702.6 mg567.5%
Sodium 572.5 mg23.9%
Total Carbohydrates 20 g6.5%
Dietary Fiber 4.4 g17.5%
Sugars 11.6 g
Protein 53 g106.2%
Vitamin A 67.6% Vitamin C 136.9%
Calcium 25.4% Iron 45.7%
*Based on a 2000 Calorie diet