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Three Pepper Frittata

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  Olive oil flavored vegetable cooking spray 1
  Vegetable cooking spray 1 (Olive Oil Flavored)
  Onion 1 Small, thinly sliced
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Sweet red pepper 1⁄4 Cup (4 tbs), chopped
  Chopped sweet yellow pepper 1⁄4 Cup (4 tbs)
  Ripe olives 2 Tablespoon, chopped
  Parsley 1 Tablespoon, chopped
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Frozen egg substitute 1 1⁄2 Cup (24 tbs)
  Skim milk 1⁄4 Cup (4 tbs)
  Shredded part skim mozzarella cheese 3⁄4 Ounce
  Green pepper ring 1
  Sweet red pepper ring 1
  Yellow pepper ring 1
  Romano cheese 2 Tablespoon, grated

Coat a 10-inch ovenproof skillet with cooking spray; place over medium-high heat until hot.
Add onion, mushrooms, and chopped peppers; saute until vegetables are tender.
Stir in olives and next 5 ingredients.
Set aside.
Combine egg substitute, milk, and mozzarella cheese in a small bowl, stirring well.
Pour over vegetable mixture.
Cook, uncovered, over medium heat 8 to 10 minutes or until egg substitute is set and a slight crust forms on bottom of frittata.
Arrange pepper rings in center of frittata.
Sprinkle with Romano cheese.
Broil frittata 5 1/2 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until golden.
Cut frittata into 8 wedges, and serve immediately.

Recipe Summary

Side Dish

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Three Pepper Frittata Recipe