Presents

"Vermicelli Frittata"

Recipe Source: Advertisement for Eggs.ca Eggs & Cheese Recipe File Serving Size: Makes 4 servings

Amount Ingredient 8 eggs 1/4 cup each light cream (5%) and water 1/4 cup each chopped fresh basil leaves and chopped fresh flat leaf parsley   Salt and pepper to taste 3/4 cup grated Parmesan and Romano cheese blend, divided 2 cups cooked vermicelli, cooled and snipped into short lengths with scissors   Cooking spray 1 medium onion, finely sliced 1 clove garlic, finely chopped 1 cup bottled roasted red pepper, well drained, cut into strips (3 large pieces)

Preparation Instructions:

Beat eggs with cream, water, basil and parsley; season with salt and pepper. Stir in 1/2 cup cheese blend and vermicelli; set aside. Spray a 10 inch nonstick skillet generously with cooking spray. Heat over medium heat. Add onion and garlic and cook for 5 minutes or until softened. Stir in peppers. Pour egg mixture into skillet and stir well. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Sprinkle with remaining cheese. Place under a preheated broiler for 1 to 2 minutes to melt cheese or cover skillet with a lid and cook another minute. Loosen edges and slide frittata onto a warm plate. Cut into wedges and serve warm or cold.

Per serving: 367 calories; 24.1 g protein; 28.4 g carbohydrates; 17.1 g fat.

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