Vegetable Frittata



2 servings (serving size: 2 wedges)

Recipe from

Oxmoor House

Nutritional 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


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


Combine first 6 ingredients; set aside.

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.

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.