Rating: 4 stars
22 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

To make the breakfast preparation even faster and easier, you can sauté the onion, red bell pepper, and garlic the night before.

Alison Lewis
Recipe by Cooking Light December 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
6 servings (serving size: 2 frittatas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 25 minutes or until tender. Drain; cool slightly. Cut potatoes into 1/2-inch cubes.

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  • Preheat oven to 375°.

  • Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.

  • Combine egg substitute, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray. Pour egg mixture evenly over vegetable mixture. Bake at 375° for 18 minutes or until set. Remove from muffin cups, and cool slightly.

Chef's Notes

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.

Nutrition Facts

184 calories; calories from fat 25%; fat 5.2g; saturated fat 1.6g; mono fat 1.6g; poly fat 1.4g; protein 16g; carbohydrates 17.8g; fiber 1.8g; cholesterol 10mg; iron 2.6mg; sodium 366mg; calcium 188mg.
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