• Mixed Veggie Frittata

    Mixed Veggie Frittata
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    • 3 - 4 Tbsp olive oil
    • 1 Tbsp pesto sauce
    • 1 Tbsp garlic, chopped
    • 1/4 cup onion, chopped (color of your choice - green, red, yellow or white)
    • 1/4 cup red or green bell peppers, chopped
    • 4 -5 asparagus, sliced (potatoes or broccoli are great substitutes)
    • 1 medium zucchini, sliced (or yellow squash)
    • 6 -8 mushrooms, sliced (baby bellas work well)
    • 1/2 cup fresh baby spinach
    • 1 cup Egg Beaters egg substitute (3 - 4 eggs)
    • 1/3 cup shredded cheddar, parmesan, mozzarella or asiago cheese
    1. Pre-heat oven to 500ºF, broil setting (260ºC).
    2. In medium skillet add olive oil, pesto, and garlic. Sauté on medium heat until fragrant (1-2 minutes). Add onions and peppers and continue to sauté for an additional 2-3 minutes.
    3. Next add asparagus or broccoli (potatoes should be cooked ahead of time, and cut into 1 inch chunks, if you want to use those). After 2-3 minutes, add the zucchini and mushrooms. When vegetables are nearly cooked, add the spinach and cook until dark green.
    4. Make sure the veggies are pretty much evenly distributed and flat, then pour in the egg beaters.Cook on stove top for about 3 minutes and then transfer to oven to cook the top portion of the egg.
    5. When the top begins to puff in the middle, bring back to stove top. Add the cheese, then place under broiler for additional 2 minutes (until cheese is melted and bubbly).
    6. Cut into wedges and serve.
    Serving size: 1 Calories: 164 Fat: 14g Saturated fat: 3g Carbohydrates: 7g Sugar: 3g Sodium: 77mg Fiber: 2g Protein: 6g Cholesterol: 10mg
    Feel free to mix and match vegetables of your choice, you can never eat too many veggies! This re-heats well in the microwave for leftovers.[br][br]Nutritional values are estimations, not exact values

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