Golden Frittata
Cook time – 25 min
- Total time
- 50 minutes
- Preparation time
- 25 minutes
- Calories
- 190
- Portions
- 06-Apr
A delicious breakfast packed full of fresh veggies!
Directions
- Preheat oven to 350°F.
- Heat the olive oil in a 10″ non-stick, ovenproof skillet over medium-high heat. Add the potatoes, salt and pepper. Cook for 5 minutes until potatoes are beginning to brown. Add the bell pepper and onion; cook for 2 minutes longer. Add the broccoli and remove from heat.
- Combine the egg white and turmeric in a bowl. Pour over the vegetable mixture. Give the pan a few good shakes to ensure egg mixture settles over the bottom of the pan. Bake for 20 minutes until set in the center. Slide frittata onto a serving plate and serve warm or at room temperature.
Ingredients
- 1 tablespoon olive oil
- 3 small DOLE® Russet Potatoes (about 12 ounces), chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped DOLE Red Onion
- 2 cups chopped DOLE Broccoli
- 2 cups liquid egg whites
- 1/4 teaspoon ground turmeric
Nutritional Facts
| Serving Per Container | |
| Serving Size | 217g |
| Calories | 190 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (5 g) | 8% |
| Saturated Fat (1 g) | 5% |
| Polyunsaturated (1.5 g) | |
| Monounsaturated | 2.5% |
| Sodium (360 mg) | 15% |
| Total Carbohydrate (22 g) | 7% |
| Dietary Fiber (3 g) | 12% |
| Total Sugars (3 g) | |
| Protein (13 g) | |
| Calcium | 8% |
| Chloride | 2% |
| Copper | 6% |
| Folate | 15% |
| Iron | 15% |
| Magnesium | 10% |
| Manganese | 15% |
| Molybdenum | 4% |
| Niacin | 8% |
| Pantothenic Acid | 20% |
| Phosphorus | 20% |
| Potassium (870 mg) | 25% |
| Riboflavin | 20% |
| Selenium | 30% |
| Thiamin | 10% |
| Vitamin A | 15% |
| Vitamin B12 | 4% |
| Vitamin B6 | 20% |
| Vitamin C | 70% |
| Vitamin E | 4% |
| Vitamin K | 45% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.