Entree Frittata Baked Omelet

 

Calabash Cookbook
$15 each
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Frittata (baked omelet)

Total Servings: 2

Ingredients:

2oz. Beef or Turkey (ground)
1/4 cup Zucchini (thinly sliced)
2 tsp. Margarine
1/4 cup Red and Green Bell Peppers (chopped)
1/8 tsp. Salt
2 Tbsp. Onion (chopped)
1/2 tsp. Parsley (chopped)
1 cup Low Cholesterol Egg Product
1 Tbsp. Chunky Salsa
1/8 tsp. Black Pepper (ground)

Intructions:

1.   Melt margarine in a non-stick, oven proof, 8" skillet.
2.   Sautee peppers, onion and zucchini for 2 minutes.
3.   Add meat and stir fry for another 3 minutes over medium heat.
4.   Whisk the eggs product, parsley, and salt.
5.   Add to frying pan.
6.   Cook over low heat for 2-3 minutes or untill eggs mixture is cooked.
7.   Remove from heat.
8.   Place skillet under broiler until top is browned.
9.   Divide in half into 2 servings.
10. Serve by topping with salsa.

 

Nutrient Analysis:

  Servings
Calories
Protein
(g)
Fat
(g)
Sodium
(mg)
Potassium
(mg)
Phosphorous
(mg)
Carbs*
(g)
 
Recommended
Serving Size (1)
244
19
21
388
308
237
4
 
Whole Recipe (2)
488
38
42
776
616
474
8
* Carbohydrates
 
 
Sample recipies from Calabash Cookbook For Kidney Health
  Entrees:  Frittata (baked omelet)   Entrees:  Garlic Shrimp with Linguine
  Salads:  Chinese Vegetable Salad   Desserts:  Cherry Cheese Cake Cups
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