Cheesy Mushroom Zuccini Frittata (with egg substitute)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 224.2
- Total Fat: 14.7 g
- Cholesterol: 218.1 mg
- Sodium: 684.0 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.8 g
- Protein: 19.6 g
View full nutritional breakdown of Cheesy Mushroom Zuccini Frittata (with egg substitute) calories by ingredient
Number of Servings: 2
Ingredients
-
1/3 cup chopped mushroom
1/4 cup chopped bellpepper-red and yellow
mixed
3/4 cup thinly sliced & chopped zucchini
2 extra large eggs
1/2 cup yellow egg substitute
1 tablspoon fresh basil, chopped
2 tablespoons Kraft parmesan cheese
Provolone reduced fat cheese-1 slice chopped up
salt & pepper to taste
1 teaspoon Frank's hot sauce (optional)
2/3 tablespoon evoo
1/4 cup chopped green onions
Directions
Preheat oven to 475
1. Mix the eggs, egg substitute, basil, parmesan cheese, provolone, salt & pepper, hot sauce, and green onions together in a bowl.
2. Heat a non-stick pan to medium. Add the evoo and mushrooms, bell pepper, and zucchini. Saute until tender, about 5 minutes.
3. Pour the egg mixture in and cook until the edges are set, about 1 minute. Place pan in the oven for 7 to 8 minutes or until the center is set.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.
1. Mix the eggs, egg substitute, basil, parmesan cheese, provolone, salt & pepper, hot sauce, and green onions together in a bowl.
2. Heat a non-stick pan to medium. Add the evoo and mushrooms, bell pepper, and zucchini. Saute until tender, about 5 minutes.
3. Pour the egg mixture in and cook until the edges are set, about 1 minute. Place pan in the oven for 7 to 8 minutes or until the center is set.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.