Vegetable Fritatta
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 125.9
- Total Fat: 3.8 g
- Cholesterol: 11.4 mg
- Sodium: 300.1 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.1 g
- Protein: 14.5 g
View full nutritional breakdown of Vegetable Fritatta calories by ingredient
Introduction
low cal low colesterol way to eat eggs low cal low colesterol way to eat eggsNumber of Servings: 8
Ingredients
-
3 cups egg substitute
green pepper
red bell pepper
onion
3 cloves of garlic
potato
6 slices of provolone cheese
3 Tbsps skim milk
italian seasoning to taste
pepper and salt to taste
Directions
Preheat oven to 350
Chop peppers, onion and garlic; saute with the itlalian seasoning for about 10 minutes
dice potatoe sautee until brown about 10 min
mix egg substitute with milk and salt and pepper
in a 10 inch springform pan, put vegetables and potato in the bottom spread out evenly.
Put cheese on top
pour egg mixture over the top
Bake for 60 minutes.. center should be set and eggs done
make sure to put springform pan on a cookie sheet as it is hard to tell how much will seep out.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KATJAMN.
Chop peppers, onion and garlic; saute with the itlalian seasoning for about 10 minutes
dice potatoe sautee until brown about 10 min
mix egg substitute with milk and salt and pepper
in a 10 inch springform pan, put vegetables and potato in the bottom spread out evenly.
Put cheese on top
pour egg mixture over the top
Bake for 60 minutes.. center should be set and eggs done
make sure to put springform pan on a cookie sheet as it is hard to tell how much will seep out.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KATJAMN.