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Anytime Frittata

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1-1/4 cups egg substitute
  • 2 large 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.
Nutrition Facts
1 slice: 138 calories, 6g fat (3g saturated fat), 116mg cholesterol, 465mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.

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Reviews

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Average Rating:
  • Healthierlifein90
    May 26, 2013

    No comment left

  • Spinkleofsunshine
    Apr 25, 2013

    No comment left

  • Cook_aholic
    Feb 4, 2013

    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.

  • ShelleyElmblad
    Feb 21, 2012

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

  • rasala
    Jan 28, 2012

    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!

  • nbrigan
    Jan 23, 2012

    No comment left

  • violetcandy
    Nov 13, 2011

    No comment left

  • cooking4-2healthy
    Oct 21, 2010

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

  • krasmuss
    Aug 19, 2008

    No comment left