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Italian Frittata


Serves: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Difficulty: Easy

Comments

This is a simple and delicious breakfast, lunch, or anytime meal. It is full of veggies, vitamins and antioxidants. Use 3 whole eggs and 4 egg whites to make this. Sometimes I make this and wrap individual portions in foil, then heat it in the microwave the next day.

Ingredients

1 pepper(s), bell, red, yellow, or green, core and seeds removed, then chopped

8 ounces mushrooms, Crimini or button or combo, sliced

2 zucchini(s) or yellow squash, halved and sliced

1/2 onion(s), large, chopped

14 ounces tomatoes, canned with italian seasoning

3 egg(s), large, whole

4 egg(s), large, whites only

1/4 teaspoon garlic powder

1 ounce cheese, cheddar, light, shredded

2 tablespoons parmesan cheese, grated

pepper, black, ground, to taste

cooking spray, olive oil type

Preparation

Preheat broiler. Coat an oven safe nonstick skillet with cooking spray. Place over medium heat and add onions, mushrooms, peppers and zucchini and cook for about 4 minutes until vegetables are soft, stirring occasionally. Add garlic powder and stir, then spread the vegetables around the skillet in an even layer. Drain liquid from tomatoes and spoon tomatoes in patches around the skillet. Combine the 3 whole eggs and 4 egg whites in a bowl and whisk together. Pour mixture over the vegetables. Cook on low heat for about 1 minute. Place skillet under broiler for about 2 minutes until eggs are cooked through. Sprinkle with cheddar cheese and place back under broiler for about 30 seconds. Garnish with black pepper, grated Parmesan and some chopped fresh parsley or green onions if desired.

Nutrition

Per Serving About: 190 calories, 7 g fat, 2.5 g saturated fat, 0 g trans fat, 165 mg cholesterol, 16 g protein, 18 g carbohydrates, 3 g dietary fiber, 400 mg sodium; WW Points Plus value 5


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