Veggie Frittata
Source: dLife

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

Rating:
Prep Time: 10 minutes
Cook Time: 6 minutes
Difficulty: Easy

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
1 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Starch , 1/2 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.
Powered by ESHA

Servings
Ingredients Directions
  1. In a large bowl, whisk egg substitute, milk, salt, and pepper until blended. Stir in cheese, asparagus, and peas.
  2. Preheat broiler.
  3. Coat nonstick frying pan with olive oil-flavored cooking spray. Melt margarine in the pan.
  4. 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.
  5. Shake frying pan occasionally, making sure frittata isn't sticking to bottom.
  6. Place pan under the broiler for 1 to 2 minutes, until top of frittata is light golden brown.
  7. Invert onto a serving dish or serve from the pan. Cut into wedges.