• Red Pepper Frittata

    Nutrition Facts

    Serving Size ¼of recipe
    Calories 120
    Calories from Fat 25
    Total Fat 3 g
    Saturated Fat 1 g
    Cholesterol 0 mg
    Sodium 280 mg
    Total Carbohydrate 9 g
    Dietary Fiber 2 g
    Sugars 6 g
    Proteins 14 g
    Vitamin A 70% DV
    Vitamin C 260% DV
    Calcium 8% DV
    Iron 15% DV
    Percent Daily Values (DV) are based on a 2,000 calorie diet.

    Servings and Times

    Servings 4
    Preparation Time 45 minutes
    Cups of Fruits and Vegetables Per Person:  0.5

    Ingredients and Preparation

    Ingredients Measures
    Olive oil, divided 2 teaspoon
    Chopped celery ½ cup
    Garlic cloves, minced 2
    Dried oregano ½ teaspoon
    Black pepper ¼ teaspoon
    Grated parmesan cheese 1 tablespoon
    Chopped fresh flat-leaf parsley 1 tablespoon
    Egg substitute 2 cups
    Red bell peppers, chopped
    Chopped onions ½ cup
    Directions
    1. In a large oven-proof frying pan over medium heat, warm 1 teaspoon of oil.
    2. Add the red peppers, celery, onions, and garlic. Cook, stirring frequently for 4-5 minutes or until tender. Remove from heat and set aside.
    3. In a large bowl lightly whisk together the egg substitute, parsley, oregano, and black pepper. Stir in the vegetable mixture.
    4. In the same frying pan over medium heat warm the remaining 1 teaspoon of oil. Add the egg mixture and cook until brown around the edges. Cover the pan and reduce heat to low. Cook for 3-4 minutes, or until the eggs are set.
    5. Meanwhile, preheat the broiler. Sprinkle the frittata with the parmesan.
    6. Place the pan about 5 inches from the heat and broil for 1-2 minutes, or until golden brown.
    7. Serve cut into wedges.

    Diabetic ExchangeFruit: 0; Vegetables: 1; Meat: 2; Milk: 0; Fat: 0; Carbs: 0; Other: 0Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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