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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Veggie Frittata

Source: dLife

An open-face omelet with Swiss cheese and spring vegetables.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	87.7

Total Carbs	5.3 g

Dietary Fiber	1.6 g

Sugars	1.1 g

Total Fat	4.8 g

Saturated Fat	1.3 g

Unsaturated Fat	1.2 g

Potassium	83.0 mg

Protein	6.1 g

Sodium	106.4 mg

Dietary Exchanges 4.8 Fat, 0.2 Vegetables, 0.4 Meat, 0.0 Milk, 0.2 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a large bowl, whisk egg substitute, milk, salt, and pepper until blended. Stir in cheese, asparagus, and peas.
Preheat broiler.
Coat nonstick frying pan with olive oil-flavored cooking spray. Melt margarine in the pan.
On medium heat, carefully pour in egg mixture. Lift edges as egg firms and allow uncooked egg to flow under until the bottom is golden brown and the center is still little runny, about 3 to 4 minutes.
Shake frying pan occasionally, making sure frittata isn't sticking to bottom.
Place pan under the broiler for 1 to 2 minutes, until top of frittata is light golden brown.
Invert onto a serving dish or serve from the pan. Cut into wedges.