Recipe 3: Veggie Frittata

For my next endeavor I decided to do some breakfast for dinner, or brinner as my friend Jane likes to call it! The veggie frittata here is based on a low fat frittata published by the Hungry Girl. Those of you who know me well know that this was a massive step up as I DESPISE eggs.

~1 1/2 cup egg substitute
~2 tbsp fat free non-dairy creamer
~2 slices mozzarella cheese
~1/2 cup shredded cheddar cheese
~1 portabella mushroom cap
~1 green pepper
~2-3 green onions
~ sliced grape tomatoes
~ 1-2 tbl Parmesan cheese
~ plain Greek style yogurt

1. Whisk egg substitute and non-dairy creamer. Chop mozzarella cheese into pieces. Mix mozzarella and cheddar cheese into egg mixture. Turn on Broiler

2. Heat up an oven safe pan to medium-high and soften the mushrooms, peppers, and onions. Cook for approx 5 minutes to soften. Add tomatoes and cook for another 3 minutes. Add the egg mixture. Shake pan to spread eggs, mix to ensure that cheese is spread and eggs get up under your veggies. Cook for 2 more minutes

3. Place pan under broiler for approx 4 minutes until egg is puffed up and fully set.

4. Let cool and slice into quarters. Serve with a fat dollup of Greek yogurt or sour cream.


AWESOME. For a girl who doesn't really like eggs, this was great. The original recipe called for mushrooms, turkey bacon, and apples -- which also sounds good -- but this just spoke to me. I added some pepper and herbs to the egg mixture before added it to the pan. I loved all the veggies -- I knew I could probably eat half of it because it was so yummy, and it wouldn'tbe all that bad because it was all veggies. Definitely a winner -- I plan to do this low fat frittata again with other goodies in the middle!

My friends Amber and Kristen are the ones who introduced me to putting sour cream on frittata's. It totally makes it sooo much better! I highly recommend it.

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