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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup egg substitute |
1 tablespoon fat-free milk |
1/4 teaspoon dried oregano |
1/8 teaspoon garlic powder |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
cooking spray |
1/4 cup chopped red bell pepper |
1/4 cup chopped broccoli florets |
2 mushrooms, sliced |
1/4 cup alfalfa sprouts |
1/2 cup (2 ounces) shredded reduced-fat swiss cheese |
Directions:
1. Combine first 6 ingredients; set aside.
2. Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot. Add red bell pepper, broccoli, and mushrooms; sauté until tender.
3. Add egg mixture to pan; cover and cook over medium-low heat 8 to 10 minutes or until set. Remove from heat; top frittata with alfalfa sprouts, and sprinkle with cheese. Cover and let stand 3 to 5 minutes or until cheese melts. Cut into 4 wedges, and serve immediately.
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