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Low Fat Italian Vegetable Frittata Recipe
Ingredients
nonstick cooking spray
1 cup cubed cooked potato
3/4 cups reduced-fat shredded mozzarella cheese
1/3 cup quartered zucchini slices
1 cup diced plum tomato
1 cup egg substitute -or 3 eggs & 3 egg whites
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
Method
Spray an 8-inch nonstick ovenproof skillet with cooking spray.
Layer potato, cheese, zucchini and tomato in skillet.
In medium bowl, beat egg substitute, basil, salt and pepper; pour over vegetables.
Bake at 350°F about 25 minutes, until center is set.
Variation: Substitute 1 cup small broccoli florets for zucchini.
Makes 4 servings.
Preparation time: 15 minutes.
Baking time 25 minutes.
Per serving (with egg substitute): About 145 cal, 15 g pro, 7 g car, 6 g fat, 37% cal from fat, 11 mg chol, 545 mg sod, 1 g fiber.