Red Pepper Frittata
En Español (Spanish Version)

Nutrition Facts
Serving Size¼of recipeCalories120Calories from Fat25Total Fat3 gSaturated Fat1 gCholesterol0 mgSodium280 mgTotal Carbohydrate9 gDietary Fiber2 gSugars6 gProteins14 gVitamin A70% DVVitamin C260% DVCalcium8% DVIron15% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings4Preparation Time45 minutes
Cups of Fruits and Vegetables Per Person:  0.5

Ingredients and Preparation
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 cup
  • Directions
  • In 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.



  • Diabetic Exchange
    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.




    Health Information Library content is provided by EBSCO Publishing, fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

     

    This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

     

    To send comments or feedback to EBSCO's Editorial Team regarding the content please e-mail healthlibrarysupport@ebscohost.com.