Prep 20 mins
Cook 20 mins
The original recipe came from Epicurious, but I adapted it for the South Beach Diet, and it is very tasty for breakfast or lunch. Serve with fresh fruit, and fresh muffins if you like.
- 1 small onion, chopped
- 1⁄2 red bell pepper, chopped
- 1 tablespoon olive oil
- 1 cup sliced white mushroom
- 1 small yellow squash, chopped
- 3 cups fresh baby spinach leaves
- 1 1⁄2 cups egg substitute or 5 -6 whole eggs
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- salt and pepper
- 1 whole ripe tomatoes, sliced
- 3⁄4 cup grated parmesan cheese
- In a skillet with a tight fitting lid saute the onions and green pepper (may add garlic if you like).
- When onions and bell pepper are golden, add the yellow squash and mushrooms and saute until tender.
- Add the spinach and continue cooking until the spinach is wilted.
- Whisk the eggs and spices together and pour over the veggies evenly.
- Place the sliced tomatoes evenly around the top.
- Cover the skillet and cook at medium low until egg mixture is almost completely set.
- Turn on the broiler, spinkle the cheese over the top of the frittata and place under the broiler until top is bubbling and just golden.
- I leave the handle of my skillet sticking out of the oven, as I don't have one that is oven proof.
- Let stand for about 10 minutes, slice and serve.
Although I do make recipes that include mushrooms, I much prefer eating them either raw or at the very least just slightly cooked! So, when I made this recipe I sprinkled the sliced mushrooms on top just before adding the cheese & melting it! And, in spite of that little quirkiness, THIS FRITTATA IS VERY, VERY TASTY, makes for a great breakfast & is a worthy candidate for my 'keeper' file! Thanks for sharing! [Tagged, made & reviewed in Healthy Choices ABC cooking game]