INGREDIENTS

INSTRUCTIONS

VEGETABLE FRITTATA
BANANA SMOOTHIE [EA SERVING
Menu: Vegetable Frittata, green salad whole grain bread banana smoothie
Vegetable Frittata:
Packed with vegetables, this puffy frittata makes a comforting meatless
supper on a cold winter night.
Peel sweet potato; cut into 1/2-inch pieces. Place in steamer basket over
boiling water; cook, covered, for 5 minutes. Add broccoli; cook, covered
for 4 minutes or until potato is tender and broccoli is tender-crisp; set
aside.
Meanwhile, in bowl, whisk together eggs, egg whites, salt and pepper; set
aside.
In 9-inch ovenproof skillet, heat oil over medium heat; cook onion, garlic
and tarragon, stirring, for about 2 minutes or until softened.
Arrange sweet potato mixture in bottom of skillet, pour egg mixture over
top. Reduce heat to medium-low; cook, covered, for about 12 minutes or
until bottom is golden and edges are set but centre still jiggles slightly.
Sprinkle cheese over top; broil for 2-3 minutes or until light golden and
cheese is bubbly.
Per serving: about 202 calories, 14 g protein, 9.7 g fat, 15 g
carbohydrate.
Banana Smoothy: include all ingredients in blender and pulse until smooth.
Pour into individual serving bowls and chill well before serving.
Monday's Menu:          Calories        Fat Vegetable Frittata 202 9.7 g
Green salad              25             0.3 g 1 TB low-fat dressing 25 2.2
g 1 sl whole-grain bread 68 0.7 g 1 ts butter 33 3.7 g Banana smoothie 231
2.5 g Total: 584 19.1 g Percent from fat: 29 percent
Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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