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Ingredients
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup part-skim ricotta cheese
- 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
- 2 tablespoons fat-free milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 4 large eggs
- 2 large egg whites
- 1 tablespoon olive oil
- 1 cup chopped leek
- 1/2 cup (1-inch) julienne-cut carrot
- 1/2 cup chopped green onions
Preparation
Step 1
Combine the first 8 ingredients in a bowl, and stir with a whisk until blended.
Heat the olive oil in a large nonstick skillet over medium heat. Add chopped leek, carrot, and chopped green onions, and sauté for 5 minutes or until tender. Add the egg mixture; cover and cook over low heat for 8 minutes or until the frittata is almost set.
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