Italian Vegetable Frittata
Serving Size : 4
Ingredients for prepare Italian Vegetable Frittata
:
| Amount | Measure | Ingredient - Preparation Method |
nonstick cooking spray
italian vegetable frittata |
| 1 | cup | cubed cooked potato |
| 3/4 | cups | reduced-fat shredded mozzarella cheese |
| 1/3 | cup | quartered zucchini slices |
| 1 | cup | diced plum tomato |
| 1 | cup | egg substitute |
or 3 eggs & 3 egg whites
italian vegetable frittata |
| 1/4 | teaspoon | dried basil leaves - crushed |
| 1/4 | teaspoon | salt |
| 1/8 | teaspoon | black pepper |
recipe Italian Vegetable Frittata
1. Spray an 8-inch nonstick ovenproof skillet with cooking spray. Layer potato, cheese,
low fat vegetarian breakfast casserole
zucchini and tomato in skillet. 2. In medium bowl, beat egg substitute, basil, salt and pepper; pour over
low fat breakfast ideas
vegetables. Bake at 350°F about 25 minutes, until center is set. Variation: Substitute 1 cup small broccoli florets for
low fat vegetarian breakfast casserole
zucchini. Makes 4 servings. Preparation time: 15 minutes. Baking time 25 minutes. Per serving (with egg
Italian Vegetable Frittata
substitute): About 145 cal, 15 g pro, 7 g car, 6 g fat, 37% cal from fat,
Italian Vegetable Frittata
11 mg chol, 545 mg sod, 1 g fiber.
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