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Vegetable Frittata with Parmesan Toast Recipe

Vegetable Frittata with Parmesan Toast Recipe

4 servings



2 cups sliced mushrooms

1/2 cup each: sliced poblano chili, onion

2 cloves garlic, minced

6 eggs, lightly beaten

1/4 cup fat-free milk

1/2 cup each: cooked brown rice, shredded fat-free cheddar cheese

1/4 teaspoon salt

18 teaspoon pepper

4 slices Italian or French bread

4 teaspoons grated Parmesan cheese


Saute vegetables and garlic in lightly greased medium oven proof skillet until tender, about 8 minutes. Pour combined eggs, milk, rice, cheese, salt and pepper over vegetables: cook, without stirring, over medium low heat until eggs are set and lightly browned on bottom, about 10 minutes.


Sprinkle bread with Parmesan cheese. Broil bread and frittata 6 inches from heat source until bread is browned and frittata is cooked on top, 2 to 4 minutes. Serve frittata with parmesan bread.

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