large vine ripened tomatoes, cut in half and sliced thin
teaspoon italian seasoning
Serving Size: 1 (309) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 173 g56 %
Total Fat 19.3 g29 %
Saturated Fat 7.5 g37 %
Cholesterol 237 mg
Sodium 239.9 mg
Dietary Fiber 2.3 g9 %
Sugars 6.1 g24 %
Protein 22.6 g
In a 9-inch non-stick skillet, cook the onion and bell pepper with salt and pepper to taste in 2 teaspoons of olive oil over medium heat, stirring often, until onion and pepper is tender, about 3 minutes.
In a mixing bowl, beat or whisk together the eggs, egg substitute, and cheese; add the bell pepper mixture and whisk together until well combined.
Spray the 9-inch skillet with cooking spray ,start heating the skillet again over mediun heat until hot and quickly pour in the egg mixture, distributing the bell pepper and onion evenly.
While it begins to cook, arrange tomato slices decoratively on the top, then sprinkle the 1/2 teaspoon of Italian seasoning on top; Cover skillet and cook( WITHOUT stirring) for about 6 minutes, or until the frittata is set and the bottom is nicely brown.
If desired, broil the frittata under a preheated broiler, about 4-inches from the heat, for 2 minutes to lightly brown the top; let cool in skillet for 5 minutes; slide the frittata onto a serving plate, cut into wedges and serve it warm or at room temperature.