garden harvest frittata
- Categories
- Italian2
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Zucchini; thinly sliced |
| ; (about 2 cups) | |
| 2 mediums | Carrots; coarsely shredded |
| ; (about 1 cup) | |
| ¼ cup | Whole kernel corn |
| 4 | Eggs; beaten |
| ¼ cup | Milk |
| 1 tablespoon | Chopped fresh or |
| 1 teaspoon | Dried dill weed |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 4 | Red bell pepper rings |
| 4 | SERVINGS; |
1. Arrange zucchini evenly in ungreased pie plate, 9 X 1-¼ inches. Top with carrots and corn. Mix remaining ingredients except bell pepper; pour over vegetables. 2. Elevate pie plate on inverted dinner plate in microwave. Cover with waxed paper and microwave on high 6 to 11 minutes, rotating pie plate ½ turn after 3 minutes, until eggs are set. Top with bell pepper.
Per serving: 101 Calories (kcal); 5g Total Fat; (44% calories from fat); 7g Protein; 7g Carbohydrate; 189mg Cholesterol; 144mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: Betty Crocker's Microwave Converted by MM_Buster v2.0n.
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