Baby Vidalia Onion Frittata

Oxmoor House
If you substitute green onions for the baby Vidalias, be sure to use 1 1/2 cups instead of 2 because green onions are so much stronger than mild, sweet baby Vidalia onions.
4 servings (serving size: 2 wedges)


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1 tablespoon light butter, melted
1 (3/4-pound) bunch baby Vidalia onions, thinly sliced with some green tops (about 2 cups), or 1 1/2 cups chopped green onions
1 garlic clove, minced
1 (16-ounce) carton egg substitute
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese


1. Melt butter in a 10-inch ovenproof skillet over medium heat. Add onions and garlic; cook 5 minutes or until tender, stirring occasionally.

2. Arrange onion mixture evenly in bottom of pan. Combine egg substitute and next 3 ingredients; pour evenly over onion mixture. Reduce heat to medium-low; cook, uncovered, 8 minutes or until almost set (mixture will still be wet on top).

3. Preheat broiler.

4. Broil frittata 3 minutes; sprinkle with cheese, and broil 1 minute or until cheese melts. Let stand 5 minutes before cutting into 8 wedges.

carbo rating: 7

Created date

April 2008

Nutritional Information

Calories 161
Caloriesfromfat 0.0 %
Fat 5.7 g
Satfat 3.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.7 g
Carbohydrate 8.7 g
Fiber 1.4 g
Cholesterol 19 mg
Iron 2.2 mg
Sodium 494 mg
Calcium 209 mg