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