Low Fat Vegetable Frittata Recipe

Low Fat Vegetable Frittata Recipe

Ingredients

• 1 teaspoon vegetable oil
• 1/2 cup sliced zucchini
• 1/2 cup chopped red bell pepper, (about 1 small)
• 1/4 cup chopped onion about 1
• small
• 1 package frozen artichoke (9 ounces)
• 1 heart , thawed and cut into
• fourths*
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 9 egg whites or
• 1 1/2 cups cholesterol-free egg product**
• 4 drops yellow food color
• 2 tablespoons shredded Gruyere
• cheese
• *Substitute
• 1 can artichoke hearts (14 ounces)
• drained.

Method

1. Heat oil in 10-inch nonstick skillet over medium-high heat.
2. Saute zucchini, bell pepper, onion and artichoke hearts in oil.
3. Beat remaining ingredients except cheese; pour over vegetables.
4. Cover and cook over medium-low heat 8 to 10 minutes or until egg whites are set and bottom is light brown.
5. Invert onto heatproof serving plate.
6. Sprinkle with cheese.
7. Let stand 5 minutes.
8. Cut into 12 wedges.

SERVINGS.

1. **If using cholesterol-free egg product, omit food color.

Full List of Low-Fat Recipes
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