Friday, February 6, 2009

Vegetable Frittata

Serves: 8


2 tablespoons olive oil

1 cup leeks, chopped

1 cup red bell pepper, diced

1 cup mushroom, sliced

1 clove garlic

3/4 pound potato, cooked, peeled and sliced

3 ounces Swiss cheese, lowfat, shredded

2 cups egg substitute, thawed (or whole egg equivalent)

3 tablespoons parmesan cheese, grated

1. Preheat oven to 400*.
2. In 10-inch nonstick oven-proof skillet heat oil. Add leeks, bell pepper, mushrooms & garlic. Cook until leeks are tender, about 3 minutes.

3. Transfer to medium mixing bowl & set aside.

4. Spray skillet. Arrange potatoes in single layer and sprinkle swiss cheese over potatoes.

5. Add egg substitute to leek mix & carefully pour over potatoes.

6. Cook over med-hi heat until bottom is set, about 5 minutes.
7. Sprinkle frittata with Parmesan & transfer to oven.

8. Bake until mixture is set, about 10 minutes. note: whenever I have cooked this, it has taken about twice that time.

: Per Serving : 131 Calories; 5g Fat (31.8% calories from fat); 1g saturated Fat; 10g Protein; 12g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 153mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

from Weight Watchers, Simply Light Cooking, 1992


  1. YUM! A friend of mine's mom used to make us regular frittata years ago!!! I'm definitely going to try this recipe! ♥Mannie

  2. Looks and sounds yummy! I just gained 5 lbs looking at it! LOL!


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