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. Saut� 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 saut�ed 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
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