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Meatless frittata Recipe

   
 

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     Meatless frittata

Category   Appetizers
Sub Category   None
Preptime   30 Min

Ingredients
2 tablespoons (30mL) chopped fresh coriander or flat-leaf parsley
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) freshly ground pepper
3 large whole eggs
4 large egg whites Cooking spray
1 cup (250 mL) thinly sliced green onions
16 cherry tomatoes, halved
1/2 cup (125 mL/2 ounces/50 g) shredded, low-fat sharp cheddar cheese
Chopped fresh coriander (optional)
 

Instructions
In a bowl, combine chopped coriander, ¼ teaspoon (1 mL) of th alt, and the pepper, eggs and egg whites, stirring well with a whisk. Heat a medium, ovenproof frying pan over medium heat and coat it with cooking spray. Add corn and saute for one minute. Add green onions and tomato halves and saute for another minute. Sprinkle with remaining ¼ teaspoon (1 mL) salt 6 tablespoons (75 mL) of he shredded cheese. Pour egg mixture over tomato mixture and cook for three minutes or until egg mixture is almost set. Tilt pan and carefully loosen edges of frittata with a spatula, allowing the uncooked mixture to flow underneath the cooked part to allow it to cook. Wrap handle of pan with aluminum foil and place pan in preheated broiler for two minutes, or until egg mixture is set. Sprinkle with the remaining cheese. Cut into four wedges and serve, trimmed with coriander.


Originally Submitted
1/2/2011





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