lisalewis@firstplace
December 6th, 2006, 12:45 PM
Serves: 4
Exchanges: 1 1/2 meats, 1 vegetable, 1 fat
Ingredients:
2 whole eggs
4 egg whites
2 oz. low-fat cheese, shredded
1 medium green pepper, cut in strips
1 medium yellow squash, thinly sliced
1 small onion, thinly sliced
2 tsp. olive oil
Nonstick vegetable cooking spray
Directions:
Preheat oven to 350 degrees. Whisk eggs with egg whites and set aside. Spray medium saucepan with nonstick vegetable cooking spray. Add oil Over medium-high heat, sauté vegetables for 5-7 minutes. Place sautéed vegetables into a baking dish sprayed with nonstick vegetable cooking spray. Pour blended eggs onto sautéed vegetables and sprinkle cheese on top. Bake frittata for 12-15 minutes (or keep in sauté pan and cook on stovetop over low heat for 10-12 minutes).
Exchanges: 1 1/2 meats, 1 vegetable, 1 fat
Ingredients:
2 whole eggs
4 egg whites
2 oz. low-fat cheese, shredded
1 medium green pepper, cut in strips
1 medium yellow squash, thinly sliced
1 small onion, thinly sliced
2 tsp. olive oil
Nonstick vegetable cooking spray
Directions:
Preheat oven to 350 degrees. Whisk eggs with egg whites and set aside. Spray medium saucepan with nonstick vegetable cooking spray. Add oil Over medium-high heat, sauté vegetables for 5-7 minutes. Place sautéed vegetables into a baking dish sprayed with nonstick vegetable cooking spray. Pour blended eggs onto sautéed vegetables and sprinkle cheese on top. Bake frittata for 12-15 minutes (or keep in sauté pan and cook on stovetop over low heat for 10-12 minutes).