Frittata on the Beach copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 1/2 cup rice
- 6 cipollini onions
- 1 lb zucchini
- 1/4 cup parmigiana-reggiano grated
- 6 medium eggs
- fresh marjoram
- extra virgin olive oil
- pinch of salt
- (optional-2 ounces prosciutto ham cut into cubes)
Directions
- Cook rice in boiling water as directed on package.
- Drain and rinse under cool water.
- Cut onions and zucchini into round slices.
- Place 1 tablespoon olive oil in saute pan and heat.
- Place in onions and zucchini with fresh marjoram chopped, pinch of salt and saute for 3 minutes or until just golden brown.
- Place eggs in one bowl, place in grated parmigiana-reggiano cheese.
- Place in zucchini, rice and prosciutto (optional). Blend all together.
- Place 2 tblsps extra virgin olive oil in oven safe saute pan and heat.
- Place in frittata mixture and cook till edges are firm.
- Place in oven for 3 minutes to brown on top .
- Remove from heat, cool, slice and eat or to take as a lunch to work or the beach, etc-wrap each slice in parchment or plastic wrap and take away.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 756g | |
| Calories 739 | |
| Calories from Fat 219 | 30% |
| Total Fat 24.48g | 31% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 983mg | 328% |
| Sodium 528mg | 22% |
| Potassium 1547mg | 44% |
| Total Carbs 90.18g | 24% |
| Dietary Fiber 5.9g | 20% |
| Sugars 9.35g | 6% |
| Protein 41.04g | 66% |
