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Veggie Frittata

Makes: 4 servings
Start to Finish 30 mins
Veggie Frittata
Ingredients
  • 1/3  cup  dried orzo
  • 2  medium red, yellow and/or orange sweet peppers, chopped
  • 2  tablespoons  olive oil
  • 8  eggs
  • 1/4  cup  milk
  • 1/2  cup  chopped pitted kalamata olives
  • 1/4  cup  basil, chopped
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 2  tablespoons  shredded Parmesan cheese
Directions

1. Preheat broiler. In a large saucepan, cook orzo in 4 cups boiling lightly salted water according to package directions; drain. Meanwhile, in a large oven-going skillet cook chopped peppers in hot oil over medium-high heat until tender. Stir in orzo.

2. In a large bowl beat together eggs and milk. Stir in olives, basil, salt, and pepper. Pour over vegetable mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the skillet edge, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. Reduce heat as necessary to prevent overcooking.

3. Broil 4 to 5 inches from heat for 3 minutes or until top is set. Sprinkle with cheese. Cover and let stand 5 minutes.

4. Cut into wedges to serve. Makes 4 servings.

Nutrition Facts (Veggie Frittata)
  • Servings Per Recipe 4,
  • cal. (kcal) 319,
  • Fat, total (g) 20,
  • chol. (mg) 426,
  • sat. fat (g) 5,
  • carb. (g) 17,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 17,
  • vit. A (IU) 2478,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 113,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 525,
  • Potassium (mg) 326,
  • calcium (mg) 111,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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