Low Fat Vegetable Frittata

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Low Fat Vegetable Frittata

 

Nonstick vegetable cooking spray

 

1 medium onion, diced

1 medium red bell pepper, diced

1 medium green bell pepper, diced

1 medium zucchini (about 8 ozs), diced

1 tsp sugar

3/4 tsp salt

1/4 tsp coarsely ground black pepper

1/4 cup water

4 tbps finely chopped fresh basil

6 large egg whites

2 large eggs

2 oz (1/2 cup) feta cheese, crumbled

 

Preheat oven to 375 deg F. Spray nonstick 12-inch skillet with cooking spray. 

Add onion; cook over medium-high heat until golden.

Add peppers and next 4 ingredients; cook, stirring frequently, until

tender-crisp.

Stir in 1/4 cup water; heat to boiling. Reduce heat to low; cover and simmer 10

minutes, or until tender.

Remove from heat; stir in 3 tablespoons basil.  In medium bowl, with wire whisk

or fork, beat egg whites, eggs, 1/4 cup feta and remaining 1 tablespoon basil.

Spray 10-inch oven-safe skillet with cooking spray; add egg mixture and cook

over medium-high heat 1 to 2 minutes, until it begins to set.

Remove from heat.

With slotted spoon, spoon vegetable mixture over egg mixture; sprinkle with

remaining feta.

Bake 10 minutes, or until set. If desired, broil 1 to 2 minutes to brown top of

frittata. Serve hot or at room temperature.

 

Serves 4

 

140 Calories;12g Protein;10g Carbs;6g Fat;119mg Chol;675mg Sodium

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