Wonderful low calorie and low cholesterol frittata with great flavor and very filling.
In large skillet on med/high heat olive oil up and saute the onions for 3-4 minutes. Add the broccoli, red bell pepper, mushrooms and zucchini, salt, pepper, and red pepper flakes and continue to saute for another 3-4 minutes. In large mixing bowl mix together the egg substitute, half and half, nutmeg and then add the crumbled feta. Once veggies are tender add baby spinach to wilt down. Now you can pour the egg mixture into the skillet and stir in the vegetables really well. Now take your tomato slices and lay on top of the egg mixture and season with a little salt & pepper. Add shredded mozzarella on the top and sprinkle with Italian seasoning.
Bake at 350 for 20-25 minutes until it springs back in the center. Serve in 6-8 pieces.
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 394 | ||
Calories from Fat: 237 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 13.1g | 65 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 480.5mg | 148 % | |
Sodium 700.9mg | 24 % | |
Potassium 762.5mg | 20 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 9g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 394
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