Spinach & Zucchini Egg Beater Frittata

Spinach & Zucchini Egg Beater Frittata
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 86.2
  • Total Fat: 2.0 g
  • Cholesterol: 9.6 mg
  • Sodium: 337.9 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.1 g
  • Protein: 13.5 g

View full nutritional breakdown of Spinach & Zucchini Egg Beater Frittata calories by ingredient
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Introduction

A healthy breakfast for under 200 calories (and almost 20 grams of protein) when paired with a Thomas Bagel Thin A healthy breakfast for under 200 calories (and almost 20 grams of protein) when paired with a Thomas Bagel Thin
Number of Servings: 4

Ingredients

    16 oz egg substitute
    1 small zucchini, sliced
    1/2 cup fresh spinach
    1/4 cup Feta cheese

Directions

Preheat oven to 350 degrees. Lightly spray a pie plate with olive oil cooking spray. Evenly layer the slices of zucchini in the bottom of pie plate, followed by the fresh spinach. Pour egg substitute evenly over the vegetables. Grind some fresh black pepper over the frittata and sprinkle the Feta cheese on top. Bake for 25 minutes, or until lightly brown and cooked through.

I change this recipe by adding onions, roasted red pepper or fresh green pepper.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MONYOKKS.

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