Broccoli and Carrot Frittata

Ingredients

cooking spray
1 package (120 g) stuffing mix with vegetables
3/4 cup (175 mL) boiling water
8 eggs
1 cup (250 mL) carrots, grated
1 cup (250 mL) broccoli, cooked and chopped
1 cup (250 mL) fat free sour cream
to taste pepper, freshly ground

Directions

Spray a 10 inch (25 cm) non stick skillet with cooking spray. Empty stuffing seasoning packet into a medium bowl. Pour in boiling water. Stir in stuffing crumbs. Cover and let stand for 5 minutes. Stir in one egg. Press prepared stuffing into bottom of skillet. Sprinkle carrots and broccoli over stuffing. Heat over medium heat. Beat 7 eggs with sour cream; season with pepper. Pour egg mixture over stuffing in skillet. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Turn off heat. Place under a preheated broiler for 1 to 2 minutes to cook top or cover skillet with lid and cook for another minute. Loosen edges and slide frittata onto a warm plate. Slice into six wedges and serve.

Makes: 6 servings

Preparation: 10 minutes

Standing: 5 minutes

Cooking: 12 minutes

Broiling: 2 minutes

Nutrients per serving:

Calories: 212
Protein: 13.6 g
Carbohydrate: 21.7 g
Fat: 7.9 g