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Vegetable Frittata

Yield 2 servings (serving size: 2 wedges)

Ingredients

  • 1 cup egg substitute
  • 1 tablespoon fat-free milk
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped broccoli florets
  • 2 mushrooms, sliced
  • 1/4 cup alfalfa sprouts
  • 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese

Nutrition Information

  • calories 162
  • caloriesfromfat 0.0 %
  • fat 5.5 g
  • satfat 2.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 22.6 g
  • carbohydrate 5 g
  • fiber 0.8 g
  • cholesterol 18 mg
  • iron 0.0 mg
  • sodium 372 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients; set aside.

  2. Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot. Add red bell pepper, broccoli, and mushrooms; sauté until tender.

  3. Add egg mixture to pan; cover and cook over medium-low heat 8 to 10 minutes or until set. Remove from heat; top frittata with alfalfa sprouts, and sprinkle with cheese. Cover and let stand 3 to 5 minutes or until cheese melts. Cut into 4 wedges, and serve immediately.

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