Southwestern frittata
This frittata recipe uses egg whites instead of whole eggs to reduce the amount of calories, fat and cholesterol.
Nutrition Facts
Serving Size: Half of frittata
Calories: 189
Serving size
Half of frittata
Calories
189
Monounsaturated fat
3 g
Saturated fat
5 g
Total fat
10 g
Sodium
699 mg
Cholesterol
30 mg
Dietary fiber
2 g
Protein
19 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 2)
- 1/2 green or red bell pepper, diced
- 4 fresh mushrooms, sliced (about 1/2 cup)
- 6 egg whites
- 1/2 cup salsa, reserve 2 tablespoons for garnish
- 1/2 cup shredded cheddar cheese
Directions
Heat the broiler. Position the rack 4 inches from the heat source.
Lightly coat a heavy, ovenproof skillet with cooking spray. Place on the stove over medium heat and add peppers and mushrooms. Saute until vegetables are tender, about 5 minutes.
In a small bowl, whisk together the egg whites and 1/2 cup of the salsa. Pour the egg white mixture into the skillet with the vegetables and cook until partially set, about 5 minutes. Don't attempt to blend or scramble the mixture. Sprinkle with cheddar cheese.
Place the skillet under the broiler and cook until the cheese is melted and eggs are set, about 5 minutes.
Divide the frittata in half and spoon onto individual plates. Garnish each serving with 1 tablespoon salsa and serve immediately.
