Southwestern frittata
Updated: 2021-08-10
This frittata recipe uses egg whites instead of whole eggs to reduce the amount of calories, fat and cholesterol.
Serves 2
- 1/2 green or red bell pepper, diced
- 4 fresh mushrooms, sliced (about 1/2 cup)
- 6 egg whites
- 1/2 cup salsa, reserve 2 tablespoons for garnish
- 1/2 cup shredded cheddar cheese
Heat the broiler. Position the rack 4 inches from the heat source.
Lightly coat a heavy, ovenproof skillet with cooking spray. Place on the stove over medium heat and add peppers and mushrooms. Saute until vegetables are tender, about 5 minutes.
In a small bowl, whisk together the egg whites and 1/2 cup of the salsa. Pour the egg white mixture into the skillet with the vegetables and cook until partially set, about 5 minutes. Don't attempt to blend or scramble the mixture. Sprinkle with cheddar cheese.
Place the skillet under the broiler and cook until the cheese is melted and eggs are set, about 5 minutes.
Divide the frittata in half and spoon onto individual plates. Garnish each serving with 1 tablespoon salsa and serve immediately.
Nutritional analysis per serving
Calories: 189
Total carbohydrate: 7 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 19 g
Saturated fat:
Serving size: Half of frittata
Sodium:
Total fat: 10 g