Recipe by carole in orlando
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.
Top Review by Sydney Mike
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]
- 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
Directions See How It's Made
- 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.