Breakfast

Fresh Veggie Frittata w/ Egg Substitute is for Breakfast.

Fresh Veggie Frittata w/ Egg Substitute takes 10 minutes to prepare.

Fresh Veggie Frittata w/ Egg Substitute takes 20 minutes to cook.

Fresh Veggie Frittata w/ Egg Substitute makes 4 servings.

The ingredients for Fresh Veggie Frittata w/ Egg Substitute are:

5 large eggs, whisked together
4 spears asparagus, 2 inch pieces
4 oz artichoke hearts, thawed & drained
1 red bell pepper, roasted, skinned, chopped
1 clove garlic, diced
1 cup diced peeled potato
1 medium tomato, sliced
1.5 oz shredded, low fat, sharp cheddar cheese
1/2 tsp salt
1/4 tsp black pepper (to taste)

Here is how you make Fresh Veggie Frittata w/ Egg Substitute:

Serves 4.Preheat broiler. Whisk together eggs, half of salt and pepper in med bowl, set aside. In a 7inch cast iron pan, heat 2 tsp EVOO over medium heat. Add potatoes, garlic and half of salt/pepper. Blanch artichokes and asparagus in microwave with 2 Tbs water on high approx 1 minute. When potatoes browned, add peppers, artichokes, asparagus and stir until uniformly warmed thru. Remove contents from pan, (do not wipe or wash the pan), Add 1 tsp EVOO, let pan re-warm to medium high heat, add eggs, do not stir. Count to 30, add veggies back in, turn off heat. Sprinkle with cheese, lay tomato sliced on top. Place pan under broiler until cheese lightly browned. Turn broiler off, and oven heat on to 350, leave dish to bake for about 15 minutes. Let set 3 minutes, serve!Number of Servings: 4Recipe submitted by SparkPeople user JEANLOUISE65.

The nutritional information for Fresh Veggie Frittata w/ Egg Substitute is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 173.4

• Total Fat: 7.1 g
• Cholesterol: 3.0 mg
• Sodium: 512.7 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 2.9 g
• Protein: 14.4 g