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Parsley, Leek, and Green Onion Frittata

Yield 6 servings

Ingredients

  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
  • 2 tablespoons fat-free milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 4 large eggs
  • 2 large egg whites
  • 1 tablespoon olive oil
  • 1 cup chopped leek
  • 1/2 cup (1-inch) julienne-cut carrot
  • 1/2 cup chopped green onions

Nutrition Information

  • calories 203
  • caloriesfromfat 54 %
  • fat 12.2 g
  • satfat 4.2 g
  • monofat 5.5 g
  • polyfat 1.2 g
  • protein 14.5 g
  • carbohydrate 9.4 g
  • fiber 1.4 g
  • cholesterol 233 mg
  • iron 2.2 mg
  • sodium 354 mg
  • calcium 200 mg

How to Make It

  1. Combine the first 8 ingredients in a bowl, and stir with a whisk until blended.

  2. Heat the olive oil in a large nonstick skillet over medium heat. Add chopped leek, carrot, and chopped green onions, and sauté for 5 minutes or until tender. Add the egg mixture; cover and cook over low heat for 8 minutes or until the frittata is almost set.