Here’s another recommended recipe we found from food.com.Reference Link:
Spring Vegetable Frittata (Low Fat/Low Cal):
“This is good and very low in calories, fat and cholesterol — using egg beaters/egg substitute — if using real eggs – it equals to about 8 eggs. Recipe source: Ladies Home Journal (April ’09)”
- Ready In:
- 1hr
- Ingredients:
- 13
- 12
ounces asparagus, trimmed and cut into 1-inch pieces (I used the thin asparagus)
- 1
bell pepper, cut into strips
- 1⁄2
zucchini, halved lengthwise and sliced
- 1⁄2
onion, chopped
- 1⁄4
cup roasted red pepper, drained and chopped
- 1⁄3
cup reduced-fat mozzarella cheese, shredded, divided
- 2
cups egg substitute (egg beaters)
- 1⁄2
cup nonfat milk
- 1
teaspoon dried dill
- 3⁄4
teaspoon salt
- 1
teaspoon pepper
- 2
tablespoons flour
- 3
tablespoons parmesan cheese, shredded
directions
- Preheat oven to 350-degrees F.
- Spray a 2-quart baking pan with Pam (my pan was 13×10).
- In a large saucepan over high heat bring 1 inch of water to a boil. Add vegetables (asparagus – onion). Cover and simmer until tender. Drain.
- Stir in roasted peppers. Spread vegetable mixture in prepared pan.
- Sprinkle with half of the mozzarella.
- In a bowl bowl whisk together next 5 ingredients (egg substitute – pepper) and then whisk in the flour.
- Pour egg mixture over vegetables.
- Bake for 35 minutes or until puffed.
- Sprinkle with remaining cheeses and let stand 10 minutes before serving.
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Jeannie notes.. Above is curated for evaluation and recommendation from food.com
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Spring Vegetable Frittata (Low Fat/Low Cal)
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