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| INGREDIENTS |
| ½ cup |
sliced red onion |
| 1 cup |
sliced Portobello mushrooms |
| ½ cup |
chopped roasted red pepper |
| 2 cups |
zucchini, julienned |
| 1 tbsp. |
chopped garlic |
| 1 cup |
drained and chopped artichoke hearts |
| 3 cups |
egg substitute |
| 2 tbsp. |
lemon juice |
| 2 tbsp. |
chopped fresh Italian parsley |
| ½ tbsp. |
fresh basil |
| ½ tsp. |
salt |
| ¼ tsp. |
pepper |
| 1 cup |
shredded mozzarella |
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| RECIPE |
- Coat a medium nonstick skillet with butter flavored cooking spray and heat over medium heat.
- Sauté onion and mushrooms for about five minutes or until tender.
- Add red pepper, garlic, and zucchini. Continue to sauté for an additional five minutes.
- Add artichoke hearts and heat through.
- In a separate bowl, whip egg substitute, lemon juice, parsley, basil, salt, and pepper.
- Pour evenly over sautéed vegetables in skillet and sprinkle with mozzarella cheese.
- Cover and cook for 15 minutes or until egg is set.
- Loosen edges with a spatula and invert onto a serving platter.
- Cut into quarters and enjoy.
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| SERVING SUGGESTION |
SERVING SIZE:
¼ of frittata
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
180 |
|
| Total Fat |
2 g |
|
| Sodium |
830 mg |
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| Total Carbohydrates |
13 g |
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| Fiber |
3 g |
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| Protein |
28 g |
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