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    You are in: Home / Breakfast / Spring Vegetable Frittata (Low Fat/Low Cal) Recipe
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    Spring Vegetable Frittata (Low Fat/Low Cal)

    Spring Vegetable Frittata (Low Fat/Low Cal). Photo by KateL

    1/5 Photos of Spring Vegetable Frittata (Low Fat/Low Cal)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    ellie_'s Note:

    This is good and very low in calories, fat and cholesterol -- using egg beaters/egg substitute -- if using real eggs - it equals to about 8 eggs. Recipe source: Ladies Home Journal (April '09)

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    Units: US | Metric


    1. 1
      Preheat oven to 350-degrees F.
    2. 2
      Spray a 2-quart baking pan with Pam (my pan was 13x10).
    3. 3
      In a large saucepan over high heat bring 1 inch of water to a boil. Add vegetables (asparagus - onion). Cover and simmer until tender. Drain.
    4. 4
      Stir in roasted peppers. Spread vegetable mixture in prepared pan.
    5. 5
      Sprinkle with half of the mozzarella.
    6. 6
      In a bowl bowl whisk together next 5 ingredients (egg substitute - pepper) and then whisk in the flour.
    7. 7
      Pour egg mixture over vegetables.
    8. 8
      Bake for 35 minutes or until puffed.
    9. 9
      Sprinkle with remaining cheeses and let stand 10 minutes before serving.

    Ratings & Reviews:

    • on April 30, 2014


      This made a lot, like a large quiche. Very savory, although we might reduce the black pepper next time; the pepper wasn't as subtle as we thought it should be. Lucky me, I can pack this up (chilled, of course!) for a satisfying breakfast while I attend a conference at a hotel that seems to charge $15 for any breakfast. I doubled the cheese for personal preference, accepting the health penalty. (I was struck that an Egg Beaters carton holds only 15 oz., not 16 oz.) Made for Please Review My Recipe tag game.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2012


      What we have here is a real winner. Loved simply everything about it and I had everything already on hand. This made a delicious dinner last evening served with low fat biscuits and sliced tomato. The health factor is wonderful and to top it all off this tastes wonderful. Whats not to love!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2010


      wow this is so yummy. After the veggies were tender, I kept the vegetable stock for future use. I roasted a pepper and used it. I didn't have enough mozzarella so I used another kind of cheese (don't remember the name but it's italian). Thanks Ellie :) Made for PRMR tag game

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Spring Vegetable Frittata (Low Fat/Low Cal)

    Serving Size: 1 (161 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 68.2
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.3 g
    Cholesterol 1.9 mg
    Sodium 440.4 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 1.5 g
    Sugars 3.5 g
    Protein 8.9 g

    The following items or measurements are not included:

    reduced-fat mozzarella cheese

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