Veggie Frittata

September 21, 2009

Ingredients

• 1/4 cup mushrooms
• 1/4 cup onions
• 1/4 cup chopped red pepper
• 1/4 cup potatoes
• 8 eggs
• 1/3 cup low-fat mozzarella
• 1 tsp salt
• 1/4 tsp black pepper
• 2 cups whole grain complete pancake and waffle mix
• 2 1/2 cups buttermilk
• 1/4 cup wheat germ
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 tsp maple syrup
• 1 cup diced fruit

Preparation

1. Chop 1/4 cup of mushrooms, 1/4 cup of onions, 1/4 cup of red pepper, 1/4 cup of potatoes, and a 1/4 cup of broccoli florets.
2. Saute mushrooms, onions and potatoes, and blanch broccoli.
3. Combine all vegetables with 8 eggs, 1/3 cup of low-fat milk, 1/2 cup of low-fat mozzarella, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
4. Pour the mixture into a 12-inch ovenproof, non-stick skillet sprayed with non-stick spray.
5. Place in a 350-degree oven and cook until the frittata is puffed and no longer liquid in the center (or about 20 to 30 minutes).
6. While the frittata is cooking, make waffles.
7. Combine 2 cups of whole grain complete waffle mix with 2 1/2 cups of buttermilk, 1/4 cup of wheat germ, 2 teaspoons of vanilla extract, and 2 teaspoons of ground cinnamon.
8. Spray a waffle maker with non-stick spray and drop in batter in 1/4 cupfuls. Cool waffles on a rack.
9. Serve waffles with 1 teaspoon of maple syrup.
10. Place slice of frittata, one waffle, and a cup of diced fruit on your plate.

Tags: Recipes, Breakfast

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