Low Fat Vegetable Frittata Recipe

Recipe Category: Low-Fat

Low Fat Vegetable Frittata Recipe

Ingredients

  • 1 teaspoon vegetable oil
  • 1/2 cup sliced zucchini
  • 1/2 cup chopped red bell pepper, (about 1 small)
  • 1/4 cup chopped onion about 1
  • small
  • 1 package frozen artichoke (9 ounces)
  • 1 heart , thawed and cut into
  • fourths*
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 egg whites or
  • 1 1/2 cups cholesterol-free egg product**
  • 4 drops yellow food color
  • 2 tablespoons shredded Gruyere
  • cheese
  • *Substitute
  • 1 can artichoke hearts (14 ounces)
  • drained.

Method

  1. Heat oil in 10-inch nonstick skillet over medium-high heat.
  2. Saute zucchini, bell pepper, onion and artichoke hearts in oil.
  3. Beat remaining ingredients except cheese; pour over vegetables.
  4. Cover and cook over medium-low heat 8 to 10 minutes or until egg whites are set and bottom is light brown.
  5. Invert onto heatproof serving plate.
  6. Sprinkle with cheese.
  7. Let stand 5 minutes.
  8. Cut into 12 wedges.

SERVINGS.

  1. **If using cholesterol-free egg product, omit food color.

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