Light White Frittata

Rating:

(3 ratings made)

Heart-Friendly Recipe (Click for more information)

Heart-friendly Recipe	X
This recipe contains: Fat: No more than 15g Saturated Fat: No more than 5g Cholesterol: No more than 150 mg Sodium: No more than 250 mg Carbohydrates: No more than 80g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

Diabetes-Friendly Recipe (Click for more information)

Diabetes-friendly Recipe	X
This recipe contains: Fat: No more than 15g Saturated Fat: No more than 5g Cholesterol: No more than 300 mg Sodium: No more than 1000 mg Carbohydrates: No more than 50g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

Low-Carb Recipe (Click for more information)

Low-Carb Recipe	X
This recipe contains: Carbohydrates: No more than 45g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

High-Fibre Recipe (Click for more information)

High-Fibre Recipe	X
This recipe contains: Fibre: At least 3g

High-Calcium Recipe (Click for more information)

High-Calcium Recipe	X
This recipe contains: Calcium: At least 50 mg

Gluten-Free Recipe (Click for more information)

Gluten-Free Recipe	X
This recipe contains no gluten containing ingredients or products.

Serves: 4 person(s)

Preparation Time: 25 mins
Cooking Time: 20 mins

This vegetable frittata is a great way to get kids and adults to eat more vegetables, and it's tasty too.

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Ingredients:

80 g shelled fresh green peas

200 g thinly sliced yellow capsicum

250 g grated sweet potato

120 g light sour cream (18% fat)

8 Tbsp fresh basil leaves

20 g grated parmesan cheese

12 egg whites

Directions:

Pre-heat the grill. Lightly spray a 20cm pan with oil. Add peas, capsicum and sweet potato. Stir regularly and cook until just tender.

Whisk egg whites and sour cream in a medium bowl. Stir in the basil and vegetables. Cook for about 10 minutes or until the frittata is almost set.

Sprinkle parmesan cheese over the frittata. Place under the grill until set and the top is lightly browned.

Variations:

Serve with salad. Add salt, pepper and other herbs and spices to taste. Green or red capsicum can be used instead of, or as well as, yellow capsicum. Frozen peas can be used instead of fresh peas, if desired.

Please note: serving variations and suggestions are not included in the nutritional information.

Author:

Bianca, CalorieKing member

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NUTRITIONAL INFO

Calories
(Per Serving)
194 cals
Kilojoules
814 kJ
Fat
7.0 g
Carbohydrates
16.0 g
Protein
16.9 g
Cholesterol
17.0 mg
Sodium
240 mg
Saturated Fat
4.9 g
Fibre
3.6 g
Calcium
111.0 mg
Total Sugars
7.9 g
Note: A dash indicates no data is available.