Farmstand Frittata

Farmstand Frittata

Farmstand Frittata

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.


Makes 4 servings


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


  1. 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.
  2. Add broccoli and potatoes; cook and stir 1 to 2 minutes or until heated through.
  3. Whisk together egg substitute, egg whites, parsley, salt and black pepper in medium bowl.
  4. 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.
  5. 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.

Nutritional Information

Serving Size: 1 frittata wedge
Calories 163
Calories from Fat 12 %
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 8 mg
Carbohydrate 19 g
Fiber 2 g
Protein 17 g
Sodium 686 mg

Dietary Exchange

Starch 1-1/2
Vegetable 1
Meat 2

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