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Anytime Frittata Recipe

Anytime Frittata Recipe photo by Taste of Home

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We enjoy frittatas often at our house. They're a great way to use up leftover vegetables, cheese and meat. Enjoy this hearty recipe with fruit and biscuits for a light dinner. Lynne Van Wagenen-Salt Lake City, Utah

This recipe is:

Healthy

Quick

Diabetic Friendly

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Anytime Frittata Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

25 5 30

Ingredients

1-1/4 cups egg substitute
2 eggs
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 small onion, chopped
1 garlic clove, minced
1 teaspoon butter
3 plum tomatoes, chopped
1/2 cup crumbled feta cheese
2 tablespoons capers, drained

Directions

In a small bowl, whisk the egg substitute, eggs, oregano and pepper; set aside. In a 10-in. oven-proof skillet, saute onion and garlic in butter for 2 minutes. Stir in tomatoes; heat through.
Pour reserved egg mixture into skillet. Reduce heat; cover and cook for 4-6 minutes or until nearly set.
Sprinkle with cheese and capers. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.

Nutritional Facts 1 wedge equals 138 calories, 6 g fat (3 g saturated fat), 116 mg cholesterol, 465 mg sodium, 6 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.

Originally published as Anytime Frittata in Healthy Cooking June/July 2008, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Anytime Frittata

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Reviewed on Feb. 04, 2013 by Cook_aholic

I really liked this and in reading it you made me realize that I could have some cheese or other items on "my" side of the frittata. I add the cheese or capers to one side but added sauteed red bell peppers instead. Sort of like making a pizza with things on each side that my husband and I like or can have. I made his side lower in sodium. I always stick this is a hot oven the last couple of minutes to finish the top (I'm picky about runny eggs). Remember to cover your skillet handle completely with foil if it isn't heat proof.

Reviewed on Feb. 21, 2012 by ShelleyElmblad

This is so tasty! The capers and feta lend a mildly salty flavor, so resist the urge to add salt to the recipe.

Reviewed on Jan. 28, 2012 by rasala

My husband and I really enjoyed this. I would not normally put feta on eggs, but it was a nice change of pace. I halved it (just fine) for the two of us so we wouldn't have leftovers. Used canned (drained)!tomatoes since I didn't have fresh, and that worked too!

Reviewed on Oct. 21, 2010 by cooking4-2healthy

excellent. made several times. have even added very small amount of veggies.