Veggie Sausage-Cheddar Frittata

Photo: Oxmoor House

Vegetable sausage is easier to crumble if you microwave it at HIGH for 15 seconds.

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

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 29%
  • Fat: 5.9g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 21g
  • Carbohydrate: 10.4g
  • Fiber: 3.2g
  • Cholesterol: 11mg
  • Iron: 3.7mg
  • Sodium: 588mg
  • Calcium: 154mg

Ingredients

  • Cooking spray
  • 1 green bell pepper, chopped
  • 1 (8-ounce) package presliced mushrooms
  • 4 (1.3-ounce) frozen vegetable protein sausage patties, thawed and crumbled
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup egg substitute
  • 1/4 cup fat-free half-and-half
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

Preparation

  1. Preheat broiler.
  2. Place a 12-inch ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped bell pepper and mushrooms; sauté 3 minutes. Add sausage, salt, and pepper; reduce heat to medium-low, and cook 1 minute.
  3. Combine egg substitute and half-and-half; carefully pour over sausage mixture. Cover and cook 6 minutes. (Frittata will be slightly moist on top.) Sprinkle with cheese.
  4. Broil 1 to 2 minutes or until cheese melts. Cut into 8 wedges.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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