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2 tsp. olive oil, divided
½ cup chopped celery
2 garlic cloves, minced
½ tsp. dried oregano
1 Tbsp. grated Parmesan Cheese
1 Tbsp. chopped fresh flat-leaf parsley
2 cups of egg substitute
2 red bell peppers, chopped
½ cup onions, chopped
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- In a large ovenproof frying pan over medium heat, warm 1 tsp.
oil.
- Add the red peppers, celery, onions, and garlic; cook,
stirring frequently for 4 to 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
tsp. oil.
- Add the egg mixture and cook until brown around the edges.
- Cover the pan and reduce heat to low.
- Cook for 3 to 4 minutes, or until the eggs are set.
- Meanwhile, preheat the broiler.
- Sprinkle the frittata with the Parmesan.
- Place the pan about 5” from the heat and broil for 1 to 2
minutes, or until golden brown.
- Serve cut into wedges.
- Makes 4 servings.
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This is an official 5 A Day recipe.
Recipe provided by Prevention Magazine.
Nutritional Analysis Per Serving: Calories 118, Calories from Fat
27, Protein 13g, Carbohydrates 9g, Dietary Fiber 2g, Fat
3g, Calories from Fat 24%, Cholesterol 1mg, Sodium 296mg.
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