Parsley, Leek, and Green Onion Frittata

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 54%
  • Fat: 12.2g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 14.5g
  • Carbohydrate: 9.4g
  • Fiber: 1.4g
  • Cholesterol: 233mg
  • Iron: 2.2mg
  • Sodium: 354mg
  • Calcium: 200mg

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

Preparation

  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.
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