Low Calorie Vegetable Frittata Food

VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425° degrees.
• Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
• Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
• Pour the egg mixture on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.
• Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-15 minutes

WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
• Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
• Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.

LOW CALORIE VEGETABLE FRITTATA

Steps:

• Heat oven to 350°F.
• Coat an 8-inch oven-safe skillet with cooking spray.
• Heat oil over medium-high heat and add jalapeño, shallot and garlic.
• Reduce heat to medium and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes.
• Add kale and cook until it begins to soften, 4 to 5 minutes more.
• Mix whole eggs, egg whites, yogurt, Parmesan, salt and pepper in a bowl.
• Transfer kale mixture to a plate and coat skillet again with cooking spray.
• Return kale to skillet and pour in egg mixture.
• Bake, uncovered, until eggs are firm in the center, 15 to 20 minutes.
• Cool 5 minutes before slicing. Cool completely before storing in an airtight container, refrigerated, for up to 1 week. Serve each slice with a piece of toast.

SPRING VEGETABLE FRITTATA (LOW FAT/LOW CAL)

Steps:

• Preheat oven to 350-degrees F.
• Spray a 2-quart baking pan with Pam (my pan was 13x10).
• 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.
• Stir in roasted peppers. Spread vegetable mixture in prepared pan.
• Sprinkle with half of the mozzarella.
• In a bowl bowl whisk together next 5 ingredients (egg substitute - pepper) and then whisk in the flour.
• Pour egg mixture over vegetables.
• Bake for 35 minutes or until puffed.
• Sprinkle with remaining cheeses and let stand 10 minutes before serving.