Vegetable Frittata
Recipe: #4395
January 28, 2012
Categories: Broccoli, Garlic, Mushrooms, Onions, Peppers, Diabetic, Heart Healthy, High Fiber, Low Calorie, Low Carbohydrate Low Cholesterol, Low Fat, Low Sodium, Canned Tomatoes, more
"This is a recipe I found on the Livestrong website. I've altered it somewhat by adjusting the proportion of vegetables, and the original had no spices or herbs listed."
Ingredients
Nutritional
- Serving Size: 1 (391.3 g)
- Calories 361.7
- Total Fat - 13.2 g
- Saturated Fat - 3.3 g
- Cholesterol - 166.3 mg
- Sodium - 1629.4 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 3.3 g
- Sugars - 3.3 g
- Protein - 47.5 g
- Calcium - 108.3 mg
- Iron - 4.5 mg
- Vitamin C - 62.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat olive oil in a large skillet; add onion, mushrooms, garlic and seasonings and cook 10 minutes, stirring occasionally.
Step 2
Add peppers, broccoli and tomatoes; cook an additional 5 minutes, stirring occasionally.
Step 3
Smooth vegetable mixture with a spoon or spatula; combine egg white and egg and pour over vegetable mixture.
Step 4
Cover and cook an additional 5 minutes, or until egg whites are set.
Step 5
If desired, you can top with some shredded cheese, sour cream, or salsa to serve.
Tips
No special items needed.