Creole Frittata - 5g Carbs, 1g Fiber, 3g Sugar
From: www.drgourmet.com
Servings: 2
Serving size: 1/2 pie
This recipe can be multiplied by 2.
This recipe can be multiplied by 2 but requires a larger skillet.
Leftovers are good. Wrap tightly after cooled and refrigerate. I
like to make sandwiches from left over frittata.
Spray olive oil
1/2 medium onion (diced)
2 large eggs
2 large egg whites
2 tsp water
1/8 tsp salt
Fresh ground black pepper
1 tsp no salt added Creole or Cajun seasoning blend
2 oz reduced fat cheddar cheese (shredded)
Preheat the oven to 425 degrees F.
Place a small non-stick saute pan over medium-high heat and spray
lightly with olive oil. Add the diced onion and cook slowly until
translucent and soft. It is fine if the onions brown and caramelize.
Whisk the eggs, egg whites, water, salt, pepper and Creole seasoning
in a bowl until frothy.
Add the egg mixture to the onions and stir well. Reduce the heat to
medium. Simmer for about 2 minutes.
Spread the shredded cheddar cheese over the top of the onions and
place the pan in the oven.
Cook for about 12 minutes until the frittata is puffed and slightly
firm to the touch.
Servings: 2
Serving size: 1/2 pie
This recipe can be multiplied by 2.
Nutrition per Serving:
162 Calories, 69 Calories from Fat, 8g Total Fat, 3g Saturated Fat,
243mg Cholesterol, 456mg Sodium, 5g Total Carbs, 1g Dietary Fiber,
3g Sugars, 18g Protein
Vitamin A 12% - Vitamin C 6% - Calcium 16%- Iron 8% - Vitamin K 2 mcg
220mg Potassium, 20mg Magnesium
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