Red Pepper Frittata
|Serving Size||¼of recipe|
|Calories from Fat||25|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Total Carbohydrate||9 g|
|Dietary Fiber||2 g|
|Vitamin A||70% DV|
|Vitamin C||260% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Ingredients and Preparation
|Olive oil, divided||2 teaspoon|
|Chopped celery||½ cup|
|Garlic cloves, minced||2|
|Dried oregano||½ teaspoon|
|Grated parmesan cheese||1 tablespoon|
|Chopped fresh flat-leaf parsley||1 tablespoon|
|Egg substitute||2 cups|
|Red bell peppers, chopped||2|
|Chopped onions||½ cup|
- In a large oven-proof frying pan over medium heat, warm 1 teaspoon of oil.
- Add the red peppers, celery, onions, and garlic. Cook, stirring frequently for 4-5 minutes or until tender. Remove from heat and set aside.
- In a large bowl lightly whisk together the egg substitute, parsley, oregano, and black pepper. Stir in the vegetable mixture.
- In the same frying pan over medium heat warm the remaining 1 teaspoon of oil. Add the egg mixture and cook until brown around the edges. Cover the pan and reduce heat to low. Cook for 3-4 minutes, or until the eggs are set.
- Meanwhile, preheat the broiler. Sprinkle the frittata with the parmesan.
- Place the pan about 5 inches from the heat and broil for 1-2 minutes, or until golden brown.
- Serve cut into wedges.
Fruit: 0; Vegetables: 1; Meat: 2; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2007 EBSCO Publishing All rights reserved.