VEGGIE FRITATTA

Eggs are a symbol of new life and are great for the Heart. Add your favorite vegetables to make this a delicious way to use leftovers.

[cooked-sharing]

Yields1 Serving
 5 mushrooms, cut into stirps
 3 asparagus, diced
 1/2 red or yellow pepper, diced
 6 eggs, beaten
 1 teaspoon of salt
 1/2 teaspoon of mushroom seasoning
 cracked pepper to taste
 1 tablespoon of butter
1

In a wok, saute the mushrooms and asparagus until slightly tender.
Drain and and add to a bowl.

2

Add any other vegetables, the beaten eggs, salt and pepper and mushroom seasoning.

3

Mix well then pour into a lightly greased baking dish.
Bake for 30 minutes in a 350 degree oven.

4

NOTE: This meal is a great way to use leftover vegetables. Add in any cooked veggies for diversity.

Category

Ingredients

 5 mushrooms, cut into stirps
 3 asparagus, diced
 1/2 red or yellow pepper, diced
 6 eggs, beaten
 1 teaspoon of salt
 1/2 teaspoon of mushroom seasoning
 cracked pepper to taste
 1 tablespoon of butter

Directions

1

In a wok, saute the mushrooms and asparagus until slightly tender.
Drain and and add to a bowl.

2

Add any other vegetables, the beaten eggs, salt and pepper and mushroom seasoning.

3

Mix well then pour into a lightly greased baking dish.
Bake for 30 minutes in a 350 degree oven.

4

NOTE: This meal is a great way to use leftover vegetables. Add in any cooked veggies for diversity.

VEGGIE FRITATTA