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Mexican Fritatta

Serve in bite size pieces with the fresh tomato salsa or mix a little salsa into some fatfree sour cream.

(12 servings)

  • 2 cups diced red bell pepper
  • 2 cups diced yellow onion
  • 2 cups thawed frozen corn or fresh kernels
  • 2 cups canned diced green chilies, drained
  • 2 tsp. minced fresh garlic
  • 1 tsp. salt
  • ¾ tsp. black pepper
  • ¾ tsp. ground cumin
  • ½ tsp. dried oregano
  • 3 Tbsp. chopped cilantro
  • 6 2/3 cups egg substitute

Wilt all the vegetables together in a large, heavy-bottomed sauté pan with a tight fitting lid. Add water as necessary. Add spices and cook off remaining liquid; vegetables must be very dry before adding them to the eggs or your fritatta will be soggy. Cool before mixing with egg mixture. Prepare ½ sheet pan or cookie sheet with parchment paper and nonstick spray. Spread mixture evenly in pan. Bake in a preheated 350F oven for 20-30 minutes until set and puffed. Remove from oven and let cool slightly before freeing edges. Cut ½ sheet pan into 24 pieces (6 x 4) and then cut each in half diagonally.

Per Serving: Calories: 115 Fat: 0gm Protein: 15gm

Carbohydrates: 14gm Sodium: 563mg

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