Vegetable Bacon Potato Fritatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 C zucchini sliced1 C bell pepper chopped7 small mushrooms sliced1/4 c frozen corn1 T chopped dried onion1/4 tsp gralic powderDash of salt1 small potato, baked and diced2/3 C egg substitute2 extra large eggs1/4 c reduced fat cheddar shredded1/4 c reduced fat mozarella cheese shredded2 T bacon bits1 medium tomatoe sliced
1. Bake potato in microwave, peel and dice. Preheat oven to 375 degrees F.
2. Spray non stick skillet with cooking spray. Place zucchini, pepper, mushrooms, corn in skillet, and add onion, salt, and garlic. Cook 10 minutes. Add potato, cook 2 more minutes.
3. In a bowl, combine egg substitute and eggs, add bacon and cheese, combine well.
4. Spray square glass dish liberally with nonstick spray, add veggie mix, spread out but don't flatten. Pour egg and cheese mixture over top evenly. Top with tomato slices. Bake about 30 minutes or until center is set.
5. Makes 9 servings, 3" x 3" squares.
Number of Servings: 9
Recipe submitted by SparkPeople user JOELSANGEL.
2. Spray non stick skillet with cooking spray. Place zucchini, pepper, mushrooms, corn in skillet, and add onion, salt, and garlic. Cook 10 minutes. Add potato, cook 2 more minutes.
3. In a bowl, combine egg substitute and eggs, add bacon and cheese, combine well.
4. Spray square glass dish liberally with nonstick spray, add veggie mix, spread out but don't flatten. Pour egg and cheese mixture over top evenly. Top with tomato slices. Bake about 30 minutes or until center is set.
5. Makes 9 servings, 3" x 3" squares.
Number of Servings: 9
Recipe submitted by SparkPeople user JOELSANGEL.
Nutritional Info Amount Per Serving
- Calories: 74.9
- Total Fat: 2.9 g
- Cholesterol: 60.0 mg
- Sodium: 154.1 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.9 g
- Protein: 6.7 g
Member Reviews