Nutrition Facts

Serving Size ¼of recipe
Calories 120
Calories from Fat 25
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 280 mg
Total Carbohydrate 9 g
Dietary Fiber 2 g
Sugars 6 g
Proteins 14 g
Vitamin A 70% DV
Vitamin C 260% DV
Calcium 8% DV
Iron 15% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 4
Preparation Time 45 minutes

Cups of Fruits and Vegetables Per Person:  0.5

Ingredients and Preparation

Ingredients Measures
Olive oil, divided 2 teaspoon
Chopped celery ½ cup
Garlic cloves, minced 2
Dried oregano ½ teaspoon
Black pepper ¼ teaspoon
Grated parmesan cheese 1 tablespoon
Chopped fresh flat-leaf parsley 1 tablespoon
Egg substitute 2 cups
Red bell peppers, chopped 2 
Chopped onions ½ cup
  • In a large oven-proof frying pan over medium heat, warm 1 teaspoon of oil.
  • Add the red peppers, celery, onions, and garlic. Cook, stirring frequently for 4-5 minutes or until tender. Remove from heat and set aside.
  • In a large bowl lightly whisk together the egg substitute, parsley, oregano, and black pepper. Stir in the vegetable mixture.
  • In the same frying pan over medium heat warm the remaining 1 teaspoon of oil. Add the egg mixture and cook until brown around the edges. Cover the pan and reduce heat to low. Cook for 3-4 minutes, or until the eggs are set.
  • Meanwhile, preheat the broiler. Sprinkle the frittata with the parmesan.
  • Place the pan about 5 inches from the heat and broil for 1-2 minutes, or until golden brown.
  • Serve cut into wedges.