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“My husband and I enjoy this tasty, colorful dish as much for light, late-night suppers as we do for brunch,” writes Pauline Howard from Lago Vista, Texas. “We often serve it with a side of fresh fruit.” TIP: If you’re trying to cut carbs and fat from your diet, Pauline suggests making this recipe with EggBeaters.
Nutritional Facts 1/2 frittata (prepared with egg substitute and reduced-fat cheddar cheese) equals 143 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 587 mg sodium, 7 g carbohydrate, 1 g fiber, 19 g protein.
Originally published as Vegetable Frittata in Cooking for 2 Summer 2006, p39
Alex's colorful vegetable frittata recipe is a delicious way to celebrate spring.
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