Farmstand Frittata
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Farmstand Frittata
YIELD Makes 4 servings
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Red bell pepper and broccoli are a nutritious duo that combine in this frittata to provide half the Recommended Dietary Allowance of vitamin A and more than twice the RDA of vitamin C.
INGREDIENTS
| Nonstick cooking spray | |
| 1 | medium red bell pepper, seeded and cut into thin strips |
| 1/2 | cup chopped onion |
| 1 | cup broccoli florets, blanched and drained |
| 1 | cup quartered cooked unpeeled red new potatoes |
| 1 | cup cholesterol-free egg substitute |
| 6 | egg whites |
| 1 | tablespoon chopped fresh parsley |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1/2 | cup (2 ounces) shredded reduced-fat Cheddar cheese |
PREPARATION:
- Spray large nonstick ovenproof skillet with cooking spray; heat over medium heat until hot. Add bell pepper and onion; cook and stir 3 minutes or until crisp-tender.
- Add broccoli and potatoes; cook and stir 1 to 2 minutes or until heated through.
- Whisk together egg substitute, egg whites, parsley, salt and black pepper in medium bowl.
- Spread vegetables in even layer in skillet. Pour egg white mixture over vegetables; cover and cook over medium heat 10 to 12 minutes or until egg mixture is set.
- Meanwhile, preheat broiler. Top frittata with cheese. Broil 4 inches from heat 1 minute or until cheese is melted. Cut into 4 wedges to serve. Garnish as desired.
This recipe appears in:
Casseroles & Dishes
NUTRITIONAL INFORMATION:
| Serving Size: | 1 frittata wedge |
| Sodium | 686 mg |
| Protein | 17 g |
| Fiber | 2 g |
| Carbohydrate | 19 g |
| Cholesterol | 8 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 12 % |
| Calories | 163 |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 1-1/2 |
| Meat | 2 |
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