Low-fat recipe, if use egg substitute in place of whole eggs. Taste great with salsa too!
6 large Eggs or 1 1/2 cups egg substitute1/4 cup fat-free Milk1 teaspoon each: minced Basil, Oregano, and Thyme1/2-1 teaspoon seasoned SaltDash of Pepper1 medium Onion, chopped2 bell Peppers, seeded and diced2 ounces white Mushrooms, sliced1-2 ounces shredded, reduced-fat Cheese
In bowl, beat eggs with skim milk, basil, oregano, thyme, salt, and pepper until frothy and light. Meanwhile, in a small pan coated with cooking spray, saute onion until limp and golden, set aside. Coat inner surface of non-stick, ovenproof, 10-inch skillet with cooking spray. On stovetop, heat to medium . Add egg mixture. Cook, using a spatula to loosen and push down sides of frittata as with an omelette. Do not scramble. Cook until almost done, leaving egg mixture slightly runny on top. Top with reserved onion, diced peppers and sliced mushrooms. Sprinkle shredded cheese evenly on top.Place skillet with frittata in midoven, under broiler, at least 6 inches from heat source. Remove when cheese is melted and top of frittata is golden. Slide onto hot platter or warming tray. Cut with sharp knife or pizza cutter.
Use egg whites in place of some or all of the whole eggs to lower the fat content in this recipe.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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