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Vegetable Frittata -- w




Source of Recipe


Adapted from BH&G Quick, Healthy & Delicious Cooking 1993
Vegetable Frittata -- w
Serves: 4

4 oz. white – or – cremini mushrooms, thinly sliced
1/2 c. thinly sliced red onion

2 c. fat-free egg substitute
1 large egg
1/2 tsp. chopped fresh oregano
1/2 tsp. fresh thyme leaves
1/4 tsp. salt
1/4 tsp. pepper

4 small plum tomatoes, thinly sliced
2 T. shredded part-skim mozzarella cheese

Preheat broiler. Coat 9- or 10-inch ovenproof nonstick skillet with nonstick cooking Spray and set over medium-high heat. Sauté mushrooms and onions until tender, about 5 minutes. Transfer to plate. Wipe out skillet, coat again with cooking spray, and place over medium heat.

Whisk the next 6 ingredients in medium bowl; pour into hot skillet. Cook; (Without Stirring) until eggs begin to set, about 2 minutes, lifting up edge with heatproof rubber spatula while tilting skillet and letting uncooked portion flow underneath.

Arrange tomato sliced and sautéed vegetables in concentric circles on top. Continue cooking frittata until eggs are golden brown on bottom and almost set on top, 2 to 3 minutes longer.

Sprinkle mozzarella around edge of frittata. Transfer skillet to broiler and broil until cheese melts and begins to brown, about 2 minutes. Cut frittata into quarters.

One serving equals: 105 calories…3 gm fat (1 gm saturated)…57 mg cholesterol…358 mg sodium…6 gm carbohydrate…1 gm fiber…14 gm protein +++WWP: 2