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Green Pepper and Onion Frittata With Oatmeal
Number of Servings: 2
Serving Size: 1/2 recipe
Plump, flavorful frittatas make a nice breakfast change. They take a little longer to make than scrambled eggs or omelets. Make them on the weekend or make them the night before and heat them in the microwave the next morning.
|whole wheat bread (about 1 oz each)||2 slices|
|Olive oil spray|
|frozen chopped onion, defrosted||1 cup|
|frozen chopped green bell pepper, defrosted||1 cup|
|Salt and freshly ground black pepper|
|fat-free milk||1 cup|
Toast bread and spray one side of each slice with olive oil spray.2:
Mix whole eggs, egg whites, onion and green pepper together. Add salt and pepper to taste.3:
Heat a 9- to 10-inch nonstick skillet over medium-low heat and spray with olive oil spray. Add the egg mixture and turn the heat down to low.4:
Cook without browning the bottom 10 minutes. The eggs will be set, but the top a little runny.6:
Place pan under the broiler for 30 seconds to 1 minute until the top is set, but not brown. Remove and cut in half. Slide halves onto 2 plates and serve with toast.7:
Place oatmeal in a microwave-safe bowl and add water.8:
Microwave on high 3 minutes.9:
Place in two bowls and serve with skim milk.
|Calories from Fat 55|
|Total Fat 6g|
|Saturated Fat 1g|
|Dietary Fiber 4g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
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