| |
| INGREDIENTS |
| ½ cup |
egg substitute |
| ½ cup |
halved & sliced zucchini or yellow squash, or ¼ cup of each |
| 1 |
medium tomato, sliced & seeded |
| 1 tbsp. |
reduced fat sharp cheddar cheese |
| 1 tbsp. |
freshly chopped basil |
| |
freshly ground black pepper |
|
|
|
| RECIPE |
- Preheat broiler.
- Coat an 8” oven proof skillet with nonstick cooking spray.
- Heat skillet over medium heat and sauté vegetables and tomato until golden.
- Pour egg substitute over and around vegetables.
- Add extra tomato slices on top, if desired.
- Sprinkle with chopped basil and cheese.
- Cook for 3 minutes, until frittata is cooked around the edges.
- Place skillet under broiler and broil for 2 minutes, or until frittata is just set and golden around the edges.
- Sprinkle with freshly ground black pepper.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 frittata
NUMBER OF SERVINGS:
1
|
|
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| NUTRITION FACTS |
| |
| Calories |
111 |
|
| Total Fat |
2 g |
|
| Sodium |
298 mg |
|
| Total Carbohydrates |
9 g |
|
| Fiber |
2 g |
|
| Protein |
16 g |
|
|
|
