Nutrition Facts
| Serving Size | ¼of recipe |
| Calories | 120 |
| Calories from Fat | 25 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 280 mg |
| Total Carbohydrate | 9 g |
| Dietary Fiber | 2 g |
| Sugars | 6 g |
| Proteins | 14 g |
| Vitamin A | 70% DV |
| Vitamin C | 260% DV |
| Calcium | 8% DV |
| Iron | 15% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 4 |
| Preparation Time | 45 minutes |
Cups of Fruits and Vegetables Per Person: 0.5
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Olive oil, divided | 2 teaspoon |
| Chopped celery | ½ cup |
| Garlic cloves, minced | 2 |
| Dried oregano | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Grated parmesan cheese | 1 tablespoon |
| Chopped fresh flat-leaf parsley | 1 tablespoon |
| Egg substitute | 2 cups |
| Red bell peppers, chopped | 2 |
| Chopped onions | ½ 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.