Broccoli, mushroom, egg fritatta

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 86.2

Total Fat: 3.7 g
Cholesterol: 9.6 mg
Sodium: 189.3 mg
Total Carbs: 5.3 g
Dietary Fiber: 1.8 g
Protein: 8.3 g

View full nutritional breakdown of Broccoli, mushroom, egg fritatta calories by ingredient

Introduction

Low cal, low carb dish. I eat it as a main dish.
Perfect for people in month 2 or more, of weight loss surgeries. Low cal, low carb dish. I eat it as a main dish.
Perfect for people in month 2 or more, of weight loss surgeries.

Minutes to Prepare: 30

Minutes to Cook: 45

Number of Servings: 8

Ingredients

2-3 sm heads of Broccoli, chopped small and steamed

8 oz of mushrooms, chopped finely and sauteed in 1 tbsp. butter

1/2 med. Red Onion, chopped finely, and sauteed in 1 tbsp. butter

3 Lite Jarlsburg cheese slices, cut small

2 tbsp. parmesan cheese

1 1/3 c. egg substitute

Tips

I added salt and pepper to the mushrooms while cooking. I personally feel there is a lot of margin for error, here. Add more broccoli, delete mushrooms, change vegetables. I was hesitant to use ranch dressing but it was a great tasty on top

Directions

spray, 10" deep dish pie plate, layer broccoli, mushrooms, onions in dish. Top with finely chopped jarlsburg, and parmesan. Add egg substitute taking care to pour evenly over pie. Sprinkle 1-2 tbsp. of ranch dressing. Bake at 325 degrees or until knife comes out clean.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user H20IGO.