Spring Vegetable Frittata

Enjoy this quick and easy vegetable frittata - ready in 35 minutes. Perfect for breakfast in spring!

  • Prep Time 20 min
  • Total Time 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
  • 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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
90),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
225mg
225%;
Sodium
270mg
270%;
Total Carbohydrate
5g
5%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
10%;
Iron
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 Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.