Low-Fat Breakfast Frittata Recipe
Just plain healthy recipe...
This Low Fat Breakfast Frittata has an egg substitute base with onions and tomatoes, seasoned with rosemary and sprinkled with Parmesan cheese.
16 ounces liquid egg substitute
1 large onion, sliced
1 tablespoon olive oil
1 cup tomatoes, diced
1 teaspoon dried rosemary
2 tablespoons Parmesan cheese
Non stick cooking spray
Preheat oven to 325 degrees.
Spray 9 x 13-inch baking pan with cooking spray. Saute onion in olive oil until soft. Place diced tomatoes and cooked onions in a layer in baking pan. Sprinkle with rosemary and pepper to taste.
Beat eight eggs lightly, mix with egg substitute and pour over vegetables in baking pan. Sprinkle cheese on top.
Bake 35 minutes or until set. This dish may be reheated by sauteing until warm.