VEGETABLE FRITTATA
4 SERVING// 60 MINUTES
1 TEASPOON EXTRA VIRGIN OLIVE OIL
1 CUP MUSHROOMS, SLICED
1 CUP GREEN, RED AND YELLOW PEPPERS, CHOPPED
1 CUP ONION, CHOPPED
1 LARGE TOMATO, CHOPPED
4 EGGS BEATEN
2 CUPS EGG SUBSTITUTE
1 CUP MOZZARELLA CHEESE, CUBED
¼ TEASPOON SALT
¼ TEASPOON PEPPER
1 Preheat oven to 200 degrees c. lightly coat an ovenproof skillet with olive oil.
2 add mushrooms, peppers and onion. Cook over medium-high heat until soft, then turn off heat.
3 in a large mixing bowl, combine tomato, eggs, egg substitute, cheese and salt-pepper. Pour egg mixture into the skillet and stir a little to distribute vegetables and cheese evenly.
4 bake for 45 minutes or until the center of the frittata is set and the color is golden brown.
Per serving : 227 cal, 11g fat, 8 g carb, 1g dietary fiber, 25g protein
