Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light April 1998

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

203 calories; calories from fat 54%; fat 12.2g; saturated fat 4.2g; mono fat 5.5g; poly fat 1.2g; protein 14.5g; carbohydrates 9.4g; fiber 1.4g; cholesterol 233mg; iron 2.2mg; sodium 354mg; calcium 200mg.
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