Spring Vegetable Frittata

  • Prep 20 min
  • Total 35 min
  • Servings 6

Ingredients

  • 2 tablespoons margarine or butter
  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, finely chopped
  • 1 medium green or red bell pepper, chopped (1 cup)
  • 2 small zucchini, chopped (2 cups)
  • 1 small tomato, chopped (1/2 cup)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups fat-free cholesterol-free egg product
  • 1/4 cup grated Parmesan cheese

Steps

  • 1
    Heat oven to 375°.
  • 2
    Melt margarine in 10-inch ovenproof skillet over medium-high heat. Cook onion and garlic in margarine 3 minutes, stirring frequently. Stir in bell pepper; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until crisp-tender. Stir in zucchini, tomato, salt and pepper. Cook 4 minutes, stirring occasionally. Stir in egg product.
  • 3
    Bake 10 to 12 minutes or until set in center. Sprinkle with cheese. Cut into wedges.

  • Egg substitutes can replace whole eggs in nearly any breakfast egg dish without a loss of flavor or texture. Most egg substitutes are based on egg whites, making them low cal and fat free.
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Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
90
Total Fat
11g
16%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
225mg
75%
Sodium
270mg
11%
Potassium
270mg
8%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
5%
Sugars
3g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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