Low Fat Italian Vegetable Frittata Recipe

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Recipe Category: Low-Fat

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Low Fat Italian Vegetable Frittata Recipe

Ingredients

  • nonstick cooking spray
  • 1 cup cubed cooked potato
  • 3/4 cups reduced-fat shredded mozzarella cheese
  • 1/3 cup quartered zucchini slices
  • 1 cup diced plum tomato
  • 1 cup egg substitute -or 3 eggs & 3 egg whites
  • 1/4 teaspoon dried basil leaves, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

    • Method

  • Spray an 8-inch nonstick ovenproof skillet with cooking spray.
  • Layer potato, cheese, zucchini and tomato in skillet.
  • In medium bowl, beat egg substitute, basil, salt and pepper; pour over vegetables.
  • Bake at 350°F about 25 minutes, until center is set.
  • Variation: Substitute 1 cup small broccoli florets for zucchini.
  • Makes 4 servings.
  • Preparation time: 15 minutes.
  • Baking time 25 minutes.
  • Per serving (with egg substitute): About 145 cal, 15 g pro, 7 g car, 6 g fat, 37% cal from fat, 11 mg chol, 545 mg sod, 1 g fiber.

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