Baby Vidalia Onion Frittata

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.

Yield: 4 servings (serving size: 2 wedges)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 0.0%
  • Fat: 5.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 18.7g
  • Carbohydrate: 8.7g
  • Fiber: 1.4g
  • Cholesterol: 19mg
  • Iron: 2.2mg
  • Sodium: 494mg
  • Calcium: 209mg

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

Preparation

  1. 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. 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. 3. Preheat broiler.
  4. 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
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