33
1/2
1/2
1
1/2
2 CUPS
8
1/2 CUP
2 TBSP
1/2 TSP
1/2 TSP
2 TBSP
ONION, SMALL
ZUCCHINI, MEDIUM
CARROT, MEDIUM
RED CAPSICUM,
MEDIUM
SPINACH
EGGS
REDUCED-FAT MILK
NUTRITIONAL
YEAST
SALT
PEPPER
EXTRA VIRGIN
OLIVE OIL
Veggie frittata.
4-6 SERVINGS; YIELDS 25cm FRITTATA
1
Preheat oven to 180°C.
2
Chop
all vegetables in the
chopping bowl
and set aside.
3
In the cup,
whisk
eggs, milk,
nutritional yeast, salt and
pepper and set aside.
4
In a 25cm cast iron pan,
add 2 tablespoons of
oil and saute chopped
vegetables on medium
heat until softened.
5
Turn heat off and pour
in egg mixture (make
sure vegetables are
evenly spread out).
6
Bake in oven for 15 minutes.
NUTRITION FACTS PER
1/6 FRITTATA SERVING
150 calories, 11g fat, 48g carbs, 5g fiber,
3g sugar, 9g protein. Nutrition facts are
based on the recipe as listed.
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