Nutrition Facts

Serving Size¼of recipe
Calories120
Calories from Fat25
Total Fat3 g
Saturated Fat1 g
Cholesterol0 mg
Sodium280 mg
Total Carbohydrate9 g
Dietary Fiber2 g
Sugars6 g
Proteins14 g
Vitamin A70% DV
Vitamin C260% DV
Calcium8% DV
Iron15% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings4
Preparation Time45 minutes

Cups of Fruits and Vegetables Per Person:  0.5

Ingredients and Preparation

IngredientsMeasures
Olive oil, divided2 teaspoon
Chopped celery½ cup
Garlic cloves, minced2
Dried oregano½ teaspoon
Black pepper¼ teaspoon
Grated parmesan cheese1 tablespoon
Chopped fresh flat-leaf parsley1 tablespoon
Egg substitute2 cups
Red bell peppers, chopped
Chopped onions½ cup
  1. Directions
  2. In a large oven-proof frying pan over medium heat, warm 1 teaspoon of oil.
  3. Add the red peppers, celery, onions, and garlic. Cook, stirring frequently for 4-5 minutes or until tender. Remove from heat and set aside.
  4. In a large bowl lightly whisk together the egg substitute, parsley, oregano, and black pepper. Stir in the vegetable mixture.
  5. 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.
  6. Meanwhile, preheat the broiler. Sprinkle the frittata with the parmesan.
  7. Place the pan about 5 inches from the heat and broil for 1-2 minutes, or until golden brown.
  8. Serve cut into wedges.