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Red Pepper Frittata

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

En Español (Spanish Version)

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 TOP

Servings	4
Preparation Time	45 minutes

Cups of Fruits and Vegetables Per Person: 0.5

Ingredients and Preparation TOP

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

Directions
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.

Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 2; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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