How To make Vegetable Frittata Monday's Dinner Menu

VEGETABLE FRITTATA:

1 Sweet potato [8oz]
2 c Broccoli, chopped
4 Eggs
4 Egg whites
1/2 ts Salt
1/4 ts Pepper
2 ts Vegetable oil
1/4 c Green onion, chopped
2 Garlic cloves, minced
1 ts Dried tarragon
1/4 c Fontina cheese, shredded

BANANA SMOOTHIE [EA SERVING:

1/2 c Yogurt
1 Banana
1 tb Maple syrup
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 [-=PAM=-] PA_Meadows@msn.com