Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 cups diced cooked vegetables(suggested olives, onions, green peppers, or mushrooms, tomatoes, spinach, kale, broccoli, Bok Choy, shredded carrots, celery or zucchini)May add: chicken, seafood, or ham in any combination
12 Eggs, beatenMay use egg substitute
Salt and pepper to taste
2 Tablespoons vegetable oilOr Olive oil


Steps:Directions: Critical Control Point /Quality Assurance
1Heat 1 tablespoon oil in a large skillet
2Combine eggs and vegetable mixture
3Pour half of the mixture into hot skillet
4Cover and cook until the bottom of the frittata is set
5Loose edges of the frittata and flip over
6Heat about 1 to 2 minutes more or until egg is setCook until internal  end temperature is 160 ° degrees F.
7Let cool 5 minutes and serve immediately

Jacqueline Larson M.S., R.D.N. and Associates