200 Calorie Personal Frittata


5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 202.0
  • Total Fat: 9.5 g
  • Cholesterol: 237.3 mg
  • Sodium: 503.8 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 21.9 g

View full nutritional breakdown of 200 Calorie Personal Frittata calories by ingredient


Introduction

Of course you can use any veggies you have on hand- I like the meatiness of the mushrooms.
I use frozen chopped onions and peppers for convenience.
Of course you can use any veggies you have on hand- I like the meatiness of the mushrooms.
I use frozen chopped onions and peppers for convenience.

Number of Servings: 1

Ingredients

    1/8 C diced onion
    1/8 C diced bell peppers
    1/4 C cremini mushrooms, chopped (about 2 med)
    1 fully cooked turkey breakfast sausage patty, diced (I use Tennessee Pride brand)
    2 large egg whites
    1 large egg
    1 tsp Montreal steak seasoning
    1 Tbsp shredded Kraft 2% sharp cheddar cheese (the finer the better)

Directions

Preheat the oven to 350 deg

Saute the onions, peppers and mushrooms in an 8 in nonstick skillet sprayed with cooking spray over medium heat until the mushrooms start to get brown and soften

Meanwhile, scramble the egg whites, egg and steak seasoning together

Add the sausage and the egg mixture to the pan and sprinkle the cheese over the top.

Put the pan in the oven and bake for 5 min or until set.

serves 1

Number of Servings: 1

Recipe submitted by SparkPeople user MISSBROWN2U.

Member Ratings For This Recipe


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    Incredible!
    2 of 2 people found this review helpful
    This was fantastic and so easy to make. It was very filling too. - 6/25/09


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    1 of 1 people found this review helpful
    OMG! i made this frittata this morning! i loved it. its something i will definately make again! - 8/5/09


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    when you say scramble the eggs and sausage together do you mean just mix or actually scramble (cook) them then bake them??? - 6/1/11


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    sounds real good will give it a try. - 3/18/11


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    love this recipe - 1/19/11