Baked Green Pepper & Mushroom Fritatta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 108.5
  • Total Fat: 5.5 g
  • Cholesterol: 214.2 mg
  • Sodium: 87.9 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 8.5 g

View full nutritional breakdown of Baked Green Pepper & Mushroom Fritatta calories by ingredient


Introduction

This no crust, no cheese version is much healthier than the traditional quiche'. Very tasty. Yet low carb. One of my favorites to put together when serving more than just me for breakfast. Other vegetables can be added or substituted although nutritional values may change. This no crust, no cheese version is much healthier than the traditional quiche'. Very tasty. Yet low carb. One of my favorites to put together when serving more than just me for breakfast. Other vegetables can be added or substituted although nutritional values may change.
Number of Servings: 6

Ingredients

    6 large eggs, well beaten
    1/2 c. Carnation Evaporated 2% canned milk
    1 c. fresh green bell pepper, chopped
    1 c. fresh mushrooms, chopped
    1/2 c. fresh onion, chopped
    1 clove garlic, minced
    1 tsp. black pepper

Directions

Preheat oven to 375^. Use cooking spray to coat the surface of a 9" x 9" baking dish.

Chop all vegetables to desired sizes.

Beat eggs in a bowl until well-beaten. Mix in evaporated milk. Then stir in all vegetables and black pepper. Pour into baking dish.

Bake 30 minutes or until edges are golden brown. Take out of oven to rest for 5 minutes before serving.

Servings: 6

Number of Servings: 6

Recipe submitted by SparkPeople user GGREER5.