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Baby Vidalia Onion Frittata

Yield 4 servings (serving size: 2 wedges)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  5. carbo rating: 7

The Complete Step-by-Step Low Carb Cookbook