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    You are in: Home / Recipes / Summer Frittata Recipe
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    Summer Frittata

    Summer Frittata. Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Sherrybeth's Note:

    This is wonderful. I had a recipe from a diabtetic cookbook that I added to and adapted more for my taste. It turned out very well and my family NEVER knew it was good for them!

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    Units: US | Metric


    1. 1
      Combine all ingredients, except red pepper, cheese and egg substitute in a non-stick skillet which has been sprayed with non-stick cooking spray.
    2. 2
      Lightly brown the ham, peppers, corn, onions, squash and zucchini.
    3. 3
      In medium bowl, combine the egg substitute (whipping well), the cheese and red pepper.
    4. 4
      Fold the browned mixture into the egg mixture.
    5. 5
      Pour into a lightly greased tart pan and bake at 350 degrees for 30 minutes or until lightly brown and set in the middle.

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    Ratings & Reviews:

    • on January 15, 2012


      What a yummy frittata this made with lunch with a slice of buttered wholemeal/wholegrain toast. I used yellow capsicum/bell peppers as that is what I had on hand but think red would give better presentation and look more appealing. Thank you Sherrybeth, made for Adopt A Tag.

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    Nutritional Facts for Summer Frittata

    Serving Size: 1 (164 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 165.4
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 1.3 g
    Cholesterol 12.4 mg
    Sodium 600.6 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 1.8 g
    Sugars 2.6 g
    Protein 20.6 g

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