Portuguese Frittata

Photo: Oxmoor House
A cast-iron skillet is ideal to use for this recipe. To ovenproof another type of skillet, (preferably one without a plastic handle) wrap the handle tightly in heavy-duty aluminum foil.

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Recipe Time

Prep: 4 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 149
Caloriesfromfat 34 %
Fat 5.6 g
Satfat 2.5 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 17.6 g
Carbohydrate 6.8 g
Fiber 1.4 g
Cholesterol 128 mg
Iron 1.9 mg
Sodium 586 mg
Calcium 142 mg

Ingredients

Olive oil-flavored cooking spray
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1 (8-ounce) carton egg substitute
2 large eggs, lightly beaten
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded part-skim mozzarella cheese

Preparation

Preheat oven to 450°.

Heat a medium (10-inch) ovenproof skillet coated with cooking spray over medium-high heat. Add Chicken-Vegetable Toss and tomatoes; sauté 2 minutes.

Combine egg substitute, eggs, oregano, salt, and pepper. Add egg mixture to pan; reduce heat to medium, and cook, uncovered, 5 minutes (do not stir). Sprinkle cheese over egg mixture, and place pan in oven. Bake at 450° for 10 minutes or until set. Broil 1 minute or until lightly browned. Cut into 4 wedges; serve immediately.

Note:

Cooking Light Superfast Suppers

January 2003