The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe CollectionBreakfast, Brunch & Main Entrées Potato & Broccoli Frittata Click photo to enlarge. Ingredients: 2 cups (500 mL) diced fresh potatoes 2 cups (500 mL) diced or sliced fresh broccoli ½ cup (125 mL) chopped onion ¼ cup (50 mL) water 8 eggs ½ cup (125 mL) milk ½ tsp (2 mL) salt ¼ tsp (1 mL) pepper ¼ cup (50 mL) shredded Cheddar cheese, optional   Instructions: In a 10-inch omelette pan or skillet, combine potatoes, broccoli, onion and water. Cover and cook over medium heat until potatoes are tender, about 15 minutes. Uncover and, if necessary, cook until water is evaporated. Reduce heat to how. Meanwhile, beat together eggs, milk and seasonings until blended. Pour over vegetables. Cover and cook until eggs are almost set, about 15 minutes. Remove from heat. Sprinkle with cheese. Cover and let stand until eggs are completely set and cheese is melted, about 3 to 5 minutes. Makes 4 servings. Nutrients per serving: Calories: 287.5 Carbohydrates: 29.7 g Protein: 18.4 g Fat: 11.0 g
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