Light Veggie Frittata
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 190.3
- Total Fat: 4.1 g
- Cholesterol: 27.7 mg
- Sodium: 468.8 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.4 g
- Protein: 20.7 g
View full nutritional breakdown of Light Veggie Frittata calories by ingredient
Introduction
Just my little lightened up version of a frittata.You will need a good non-stick skillet, with lid. Just my little lightened up version of a frittata.
You will need a good non-stick skillet, with lid.
Number of Servings: 8
Ingredients
-
4 small red skin potatoes - diced
2 cup Bell peppers (Green, Red, Yellow, Orange) - thinly sliced
2 cup Baby Spinach (raw) - shredded
1 cup Red Onion - thinly sliced
8 slices (No Nitrates/Antibiotics - Uncured) Turkey Bacon - chopped
1 tbsp Extra Virgin Olive Oil
1 cup Fat Free Shredded Cheddar
0.25 cup Fat Free Milk
16 large Egg white, fresh
Directions
1. Coat the diced potatoes in the olive oil and brown over medium high heat.
2. When potatoes are about halfway done, lower heat to medium, add the sliced onions and peppers to the skillet, toss, and cover. Let them steam for about 5 minutes.
3. Add the chopped bacon to the skillet, toss, cover and cook for another few minutes.
4. In a large bowl, whip together the eggs, milk, shredded spinach and half of the cheese.
5. Carefully pour the egg mixture into the skillet.
6. Lower heat to low, cover, and let cook for about 15 minutes.
2. When potatoes are about halfway done, lower heat to medium, add the sliced onions and peppers to the skillet, toss, and cover. Let them steam for about 5 minutes.
3. Add the chopped bacon to the skillet, toss, cover and cook for another few minutes.
4. In a large bowl, whip together the eggs, milk, shredded spinach and half of the cheese.
5. Carefully pour the egg mixture into the skillet.
6. Lower heat to low, cover, and let cook for about 15 minutes.