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Low Fat Summer Frittata
Low Fat Summer Frittata
Fiona Haynes
At a Glance
Prep Time : 5min
Cook Time : 7min
Course : Breakfast, Brunch, Lunch
Special : Cooking for One, Easy, Few Ingredients, Gluten-Free, Low Carb, Low Fat
Type of Prep : Broil, Sauté
Occasion : Summer
 
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Low Fat Summer Frittata

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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This is a quick and easy summer lunch or light supper I enjoy making for myself. Quantities can easily be doubled. Enjoy with a green salad drizzled with a light vinaigrette or a piece of crusty whole grain bread.

INGREDIENTS:

  • 1/2 cup liquid egg substitute such as Egg Beaters
  • 1/2 cup halved and sliced zucchini (or 1/4 cup each of sliced zucchini and summer squash)
  • 1 medium tomato, sliced and deseeded
  • 1 tbsp reduced-fat sharp cheddar cheese
  • 1 tbsp freshly chopped basil
  • Freshly ground black pepper

PREPARATION:

Coat a small oven-proof skillet with nonstick cooking spray. Preheat broiler.

Gently sauté vegetables and tomato until golden. Pour egg substitute over and around vegetables. Add extra tomato slices on top if desired. Sprinkle with chopped basil. Cook for 3 minutes until frittata is cooked around the edges. Place skillet under broiler and broil for 2 minutes, or until frittata is just set and golden around the edges. Sprinkle with freshly ground black pepper.

Serves 1

Calories 111, Calories from Fat 15, Total Fat 1.7g (sat 0.9g), Cholesterol 5mg, Sodium 298mg, Carbohydrate 8.5g, Fiber 2g, Protein 15.5g

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