Contributed By: MMM
Meals Matter
Low-fat recipe, if use egg substitute in place of whole eggs. Taste great with salsa too!
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
Holiday: Christmas
Meal Type: Breakfast & Brunch
Ingredients
6 lg eggs or 1 1/2 cups Egg substitute
1/4 cup Fat-free milk
1 tsp Each: minced basil, oregano, and thyme
1/2-1 tsp. Seasoned salt
Dash of pepper
1 Medium onion, chopped
2 Bell peppers, seeded and diced
2 oz. White mushrooms, sliced
1-2 oz. Shredded, reduced-fat cheese
Preparation
In bowl, beat eggs with skim milk, basil, oregano, thyme, salt, and pepper until frothy and light. Meanwhile, in a small pan coated with cooking spray, saute onion until limp and golden, set aside. Coat inner surface of non-stick, ovenproof, 10-inch skillet with cooking spray. On stovetop, heat to medium . Add egg mixture.
Cook, using a spatula to loosen and push down sides of frittata as with an omelette. Do not scramble. Cook until almost done, leaving egg mixture slightly runny on top. Top with reserved onion, diced peppers and sliced mushrooms. Sprinkle shredded cheese evenly on top.
Place skillet with frittata in midoven, under broiler, at least 6 inches from heat source. Remove when cheese is melted and top of frittata is golden. Slide onto hot platter or warming tray. Cut with sharp knife or pizza cutter.
Cook's Notes
Nutrition Information
Calories: 185
;
Total Fat: 11 g
;
Saturated Fat: 4.2 g
;
Polyunsaturated Fat: 1.3 g
;
Carbohydrates: 9 g
;
Protein: 14 g
;
Vitamin A: 2367 IU
;
Vitamin C: 78 mg
;
Calcium: 146 mg
;
Sodium: 712mg
;
Iron: 1.8 mg
;
Fiber: 2 g