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Monday, September 03, 2007

Zucchini and Red Pepper Frittata

Zucchini and Red Pepper Frittata
By FoodFit

This recipe serves: 4

Preparation time : 15 minutes Cooking time : 20 minutes

Ingredients
2 slices turkey bacon, cut into 1 inch pieces
1/2 cup chopped yellow onion
2 cups sliced mushrooms
1 cup chopped red bell pepper
1 tablespoon chopped fresh basil
2 small zucchini squash, sliced 1/4 inch thick
salt to taste
freshly ground black pepper
2 eggs
1/2 cup grated, low-fat cheese, such as Gouda, Cheddar, or Swiss

Cooking Instructions
1. In a large skillet, cook the bacon over medium heat until it is lightly browned. Remove the bacon with a slotted spoon and drain all but 1 teaspoon of the bacon fat from the skillet.

2. Add the onion to the skillet and cook for 2 minutes. Add the mushrooms and peppers and cook for 2 more minutes. Add the zucchini and basil and cook until the vegetables are soft, about 3 more minutes. Season well with salt and pepper.

3. Pour the eggs into the skillet and cook (without stirring) for 5 minutes.

4. Remove the cover and sprinkle the cheese and reserved bacon over the top of the frittata. Cover and cook until the cheese is melted, about 2 minutes. Remove from heat and slice into 6 wedges. Serve immediately.

Nutrition Facts
Serving Size 1 slice
Amount Per Serving
Calories 130
Protein 12 g
Total Carbohydrate 11 g
Dietary Fiber 2 g
Total Fat 5 g

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