Sweet Potato and Tomato Frittata
Toasted English Muffin Halves
Ingredients
- ½ (10-oz) pkg frozen veggie crumbles
- 2 cups peeled, chopped sweet potato
- 1 clove garlic, minced
- 2 Tbsp chopped fresh parsley
- 6 large eggs
- ¼ tsp salt
- ¼ tsp crushed red pepper
- ¼ cup freshly shredded Parmesan cheese
- 1 Roma tomato, thinly sliced
Instructions
- Preheat oven to 350°F. Cook crumbles, potato, and garlic in an ovenproof skillet over medium heat, stirring occasionally, until crumbles are thoroughly heated and potato is tender. Stir in parsley.
- Whisk together eggs, salt, and red pepper. Add to skillet, and cook 2 minutes. Sprinkle with cheese. Remove from heat, and arrange tomato slices over egg mixture.
- Bake 12 to 15 minutes or until center is set. Let stand 5 minutes before serving. Garnish with more parsley, if desired.
Side Dish Ingredients
- 2 whole wheat English muffins, halved lengthwise
- 4 tsp light butter with canola oil
Side Dish Instructions
- Preheat broiler. Arrange muffin halves, cut sides up, on a baking sheet; broil 2 minutes or until lightly toasted.
- Spread butter over muffin halves.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
274
|
77
|
351
|
| Fat (g) | 11 | 2 | 13 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 22 | 3 | 25 |
| Carb (g) | 23 | 12 | 35 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 549 | 140 | 689 |
Heart-Healthy Breakfast Meal Plan
This recipe selected from the eMeals Heart-Healthy Breakfast Meal Plan.
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