Veggie Frittata
Source of Recipe
Marla
List of Ingredients
Low Carb Veggie Frittata
2 cups egg substitute, or 8 eggs
1/4 cup reduced-fat (2%) milk
Salt (to taste)
Pepper (to taste)
3/4 cup shredded reduced-fat Swiss cheese
1 cup cooked trimmed asparagus, cut into 1-inch pieces
1 cup frozen, drained peas
Olive oil-flavored cooking spray
2 Tbsp reduced-fat margarine, or butter
Recipe
1. In a large bowl, whisk egg substitute, milk, salt, and
pepper until blended. Stir in cheese, asparagus, and peas.
2. Preheat broiler.
3. Coat nonstick frying pan with olive oil-flavored cooking
spray. Melt margarine in the pan.
4. In medium heat, carefully pour in egg mixture. Lift edges
as egg firms and allow uncooked egg to flow under until
the bottom is golden brown and the center is still little
runny, about 3 to 4 minutes.
5. Shake frying pan occasionally, making sure frittata
isn't sticking to bottom.
6. Place pan under the broiler for 1 to 2 minutes, until top
of frittata is light golden brown.
7. Invert onto a serving dish or serve from the pan. Cut
into wedges. This frittata is great by itself or with
some fruit on a Sunday morning.
Nutrition:
114 Calories, 7.4g Total Carbs, 2.9g Total Fat,
1g Saturated Fat, 5.5 mg Cholesterol, 14.4g Protein,
2610 mg Sodium
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