Vegetable Fritatta

Vegetable Fritatta
Number of Servings:  4
2 whole eggs
4 egg whites
2 oz. low-fat cheese, shredded
1 medium green pepper, cut in strips
1 medium yellow squash, thinly sliced
1 small onion, thinly sliced
2 tsp. olive oil
Nonstick vegetable cooking spray
Preheat oven to 350 degrees. Whisk eggs with egg whites and set aside. Spray medium saucepan with nonstick vegetable cooking spray. Add oil Over medium-high heat, sauté vegetables for 5-7 minutes. Place sautéed vegetables into a baking dish sprayed with nonstick vegetable cooking spray. Pour blended eggs onto sautéed vegetables and sprinkle cheese on top. Bake frittata for 12-15 minutes (or keep in sauté pan and cook on stovetop over low heat for 10-12 minutes).
Nutrition Information
123 Calories; 6g Fat (43.3% calories from fat); 11g Protein; 6g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 179mg Sodium.

Tracker 3/4 Protein, 1/2 Dairy, 1 Veg, 1/2 oil

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