Spring Vegetable Frittata (Low Fat/Low Cal)

READY IN: 1hr
KateL
Recipe by ellie_

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)

Top Review by KateL

This made a lot, like a large quiche. Very savory, although we might reduce the black pepper next time; the pepper wasn't as subtle as we thought it should be. Lucky me, I can pack this up (chilled, of course!) for a satisfying breakfast while I attend a conference at a hotel that seems to charge $15 for any breakfast. I doubled the cheese for personal preference, accepting the health penalty. (I was struck that an Egg Beaters carton holds only 15 oz., not 16 oz.) Made for Please Review My Recipe tag game.

Ingredients Nutrition

Directions

  1. Preheat oven to 350-degrees F.
  2. Spray a 2-quart baking pan with Pam (my pan was 13x10).
  3. 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.
  4. Stir in roasted peppers. Spread vegetable mixture in prepared pan.
  5. Sprinkle with half of the mozzarella.
  6. In a bowl bowl whisk together next 5 ingredients (egg substitute - pepper) and then whisk in the flour.
  7. Pour egg mixture over vegetables.
  8. Bake for 35 minutes or until puffed.
  9. Sprinkle with remaining cheeses and let stand 10 minutes before serving.

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