Egg Frittata with Fresh Vegetables
Preheat oven to 375 degrees F. In a 12-inch, oven-proof skillet, heat olive oil.Sauté the bell pepper and onion about 4 minutes until crisp tender. Add the mushrooms and sauté another 3 minutes. Add the tomato and set aside. In a large bowl, whisk together eggs, egg whites, milk, salt, and pepper. Stir in the shredded cheese. Pour the egg mixture into the same pan, quickly stirring gently to distribute the vegetables; do not scrape the bottom of the pan. Bake on the middle rack, covered for 10 minutes. Remove cover; bake another 10 minutes or until edges are browned, eggs are set and center is just firm to the touch. Let Frittata rest 5 minutes. To serve, cut into 6 wedges.
6 servings-one wedge each
Combine all ingredients in a bowl and serve.
6 servings-1/2 cup each
Preheat oven to 375 degrees F. Sift together flour, baking powder, salt and sugar. Set aside. Stir cereal and milk together in a separate large mixing bowl. Let stand several minutes to soften the cereal. Add egg and oil to this mixture. Beat well. Add flour mixture to the egg mixture, stirring only until combined. Spray a 12-cup muffin pan with vegetable oil spray. Fill muffin pans two-thirds full with batter. Bake for 20 to 25 minutes or until lightly browned and when a toothpick inserted in the center comes out clean. Let stand 5 minutes. Using a knife, carefully go around the edges before removing the muffins from the pan. Serve warm.
12 servings- one muffin each
Fresh vegetables, eggs, low-fat milk, reduced fat cheese, fresh
fruit, and cereal are
WIC Approved foods.
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