VEGGIE FRITTATA

4 Eggs
1 Tablespoon grated Parmesan cheese
1 Cup shredded Cheddar cheese (4 ounces)
1 Medium onion, chopped (½ cup)
1 Medium carrot, shredded (½ cup)
1 Cup broccoli flowerets
1 Tablespoon olive oil (extra virgin)
¼ Teaspoon red pepper sauce
¼ Teaspoon salt
1 Tablespoon chopped fresh parsley (or 1 teaspoon dried parsley flakes)
¼ Cup milk

Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender. Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low. Cover and cook about 10 minutes or until eggs are set in center. Cut into wedges.

Serving size: ¼ of pie
Calories: 225
Fat: 19 g
Cholesterol: 245 mg
Carbohydrate: 7 g
Protein: 16 g
Sodium: 430 mg

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