Red Pepper FrittataEn Español (Spanish Version)
Serving Size¼of recipeCalories
120Calories from Fat25Total Fat
3 gSaturated Fat1 gCholesterol
280 mgTotal Carbohydrate
9 gDietary Fiber2 gSugars6 gProteins
14 gVitamin A70% DVVitamin C260% DVCalcium8% DVIron15% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings4Preparation Time45 minutes
Cups of Fruits and Vegetables Per Person: 0.5
IngredientsMeasuresOlive oil, divided2 teaspoonChopped celery½ cupGarlic cloves, minced2Dried oregano½ teaspoonBlack pepper¼ teaspoonGrated parmesan cheese1 tablespoonChopped fresh flat-leaf parsley1 tablespoonEgg substitute2 cupsRed bell peppers, chopped2 Chopped onions½ cupDirectionsIn a large oven-proof frying pan over medium heat, warm 1 teaspoon of oil.Add the red peppers, celery, onions, and garlic. Cook, stirring frequently for 4-5 minutes or until tender. Remove from heat and set aside.In a large bowl lightly whisk together the egg substitute, parsley, oregano, and black pepper. Stir in the vegetable mixture.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.Meanwhile, preheat the broiler. Sprinkle the frittata with the parmesan.Place the pan about 5 inches from the heat and broil for 1-2 minutes, or until golden brown.Serve cut into wedges.
Fruit: 0; Vegetables: 1; Meat: 2; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic 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.