If you’d rather not separate eggs, use 1/4 cup fat free egg substitute for the egg whites.
Makes 2 servings.
1 tsp olive oil
2 eggs
2 egg whites
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 onion, chopped
1/4 red bell pepper, seeded and sliced
1/4 green bell pepper, seeded and sliced
1/4 cup shredded reduced-fat cheddar cheese
2 tbsp salsa
In a medium nonstick skillet, heat the oil. In a small bowl, beat the eggs, egg whites, salt and pepper until frothy. Saute the onions and bell peppers until softened, about 5 minutes. Slowly pour in the egg mixture; sprinkle with the cheese. Cook, stirring gently, until slightly firm, 3 – 5 minutes. Slide the frittata onto a plate and turn over; slide back into the pan to finish cooking, 1 – 2 minutes longer. Cut the frittata in half and roll up burrito-style. Serve, topped with the salsa.
Per serving: 165 Calories, 9 g Total Fat, 3 g Saturated Fat, 195 mg Cholesterol, 455 mg Sodium, 6 g Total Carbohydrate, 1 g Dietary Fiber, 15 g Protein, 171 mg Calcium. (For Weight Watchers: 4 points per serving).
Pam Vogel
Hycroft B&B, Vancouver, BC Canada
www.hycroft.com