LOW FAT ASPARAGUS FRITTATA (WITH EGG BEATERS)
I got this low fat, low carb, low calorie recipe from the Egg Beaters website. I haven't tried it yet but I want to!
Provided by blucoat
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Mix Egg Beaters, cheese and milk in medium bowl until well blended; set aside.
- Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat.
- Add asparagus, onions, salt and pepper; cook and stir 3 minutes, or until vegetables are crisp-tender.
- Add tomatoes; cook 1 minute, stirring occasionally.
- Add Egg Beaters mixture.
- Reduce heat to low; cover skillet with lid. Cook 12 minutes, or until bottom of frittata is set but top is still slightly moist. Remove lid from skillet.
- Place skillet under broiler. Broil 2 minutes, or until top is set but not browned.
- Cut into 4 wedges to serve.
KETO BREAKFAST FRITTATA
Dress up your eggs with some great keto add-ins. All the veggies are low-carb, and they add great flavor and texture, not to mention, great nutrition. Leave out the Tabasco for sensitive palates. Bonus: Leftovers reheat well, for those in-a-hurry mornings.
Provided by Bibi
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Crumble sausage into a 12-inch nonstick, oven-proof skillet over medium heat. Cook until browned, about 4 minutes.
- Meanwhile, whisk eggs in a large bowl. Add cream and hot pepper sauce; mix well.
- Add butter to the skillet with browned sausage and melt around the inside rim of the skillet. Add mushrooms, red bell pepper, onion, salt, and pepper. Cook until onion is soft and translucent, about 4 minutes. Turn off heat and stir in spinach. Cook for 1 minute in hot skillet, then sprinkle with Cheddar cheese. Pour egg mixture on top, making sure all the ingredients are submerged.
- Place skillet in the preheated oven and bake until eggs are set and no longer jiggle, about 20 minutes. Remove from oven and allow to sit for 1 to 2 minutes, before cutting into serving pieces.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 3.8 g, Cholesterol 295.4 mg, Fat 22.7 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 11 g, Sodium 443 mg, Sugar 2.1 g
LOW FAT LOW CAL BREAKFAST FRITTATA
Just threw it together one morning. Me and the Hubby trying our best to eat better. It's pretty good!
Provided by DavidsGirl
Categories Breakfast
Time 55m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- In medium bowl mix all the eggs and season with seasoning salt and pepper.
- Add cheeses mix well.
- Add all the rest of the ingredients into egg mixure.
- Stir.
- Pour into well grease 10'' deep dish pie pan and bake 45-50 minutes.
Nutrition Facts : Calories 188.8, Fat 5.3, SaturatedFat 2.2, Cholesterol 78.6, Sodium 736, Carbohydrate 14.5, Fiber 2.7, Sugar 2.3, Protein 20.6
SPRING VEGETABLE FRITTATA (LOW FAT/LOW CAL)
This is good and very low in calories, fat and cholesterol -- using egg beaters/egg substitute -- if using real eggs - it equals to about 8 eggs. Recipe source: Ladies Home Journal (April '09)
Provided by ellie_
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 68.3, Fat 0.8, SaturatedFat 0.4, Cholesterol 2, Sodium 440.5, Carbohydrate 7.4, Fiber 1.5, Sugar 3.5, Protein 8.9
LOW-FAT FRITTATA (FLAT BELLY DIET RECIPE)
Low-Fat Frittata with Smoked Salmon and Scallions. Try this quick, healthy meal for brunch or lunch. From Prevention. Posted for safekeeping.
Provided by Heartsong
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Heat heavy 8" ovenproof sauté pan over medium heat 1 minute. Add oil and heat 20 seconds. Add scallions and sauté, stirring periodically with spatula, about 2 minutes or until soft.
- Combine egg whites, eggs, water, tarragon, and salt in medium bowl. Whisk to blend. Season with freshly ground black pepper. Pour mixture into pan and lay salmon on top. Cook, stirring periodically, about 2 minutes or until partially set.
- Transfer pan to oven and cook 12 to 14 minutes or until firm, golden, and puffed. Remove from oven. Use spatula to release frittata from pan. Gently slide onto warm serving platter, slice, and serve with 2 tablespoons of the tapenade.
- Make it a Flat Belly Diet Meal.
- For a well-balanced dish, thaw 1/2 cup of frozen dark sweet cherries (45 calories) and combine with 1 cup of fat-free plain Greek-style yogurt (112 calories). Top with 1/4 cup of toasted whole oats (75 calories).
- Nutritional Info Per Serving:186 cal, 10 g pro, 1 g carb, 0 g fiber, 15 g fat, 2.5 g sat fat, 143 mg chol, 535 mg sodium.
Nutrition Facts : Calories 96.4, Fat 5.3, SaturatedFat 1.3, Cholesterol 143.3, Sodium 376.5, Carbohydrate 1.7, Fiber 0.4, Sugar 0.8, Protein 9.9
LOW CALORIE VEGETABLE FRITTATA
From Self Magazine! This stays great in the fridge and can be reheated for a healthy and quick breakfast all week long. Self says that eggs can help you drop pounds by revving your calorie burn and curbing cravings. (If you aren't a huge kale fan, even though it is great for you, just sub fresh spinach.)
Provided by Mandrin
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 138.9, Fat 4.3, SaturatedFat 1.2, Cholesterol 72.1, Sodium 346, Carbohydrate 17.2, Fiber 2.5, Sugar 2.5, Protein 9.2
LOW-CAL ZUCCHINI AND MUSHROOM FRITTATA
This recipe is low-cal, low-fat but still tastes great. You get all the great flavor without the fat!
Provided by Lizziea23 Almeida
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Spray a non-stick skillet with fat-free, calorie free non-stick cooking spray.
- Sauté onion and garlic for 3 minutes. Add zucchini and sauté for 3 minutes. Add mushrooms and continue to sauté all of the veggies until soft.
- In a large bowl, whisk eggs, salt, pepper, chili powder, cayenne pepper, and garlic powder until the eggs become slightly puffy.
- Drain vegetables and add to egg mixture.
- Fold veggies into egg whites and pour back into the skillet. Cook on medium for 8 minutes.
- Place a plate on top of the skillet and flip the frittata. Slide uncooked side down back onto skillet and cook for another 8 minutes.
- If you like the top to be crunchy, place the frittata under the broiler for an additional 10 minutes.
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