Frittata Italiana
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This is a quick, skillet version of an Italian frittata, an egg dish that usually involves time in the oven to bake up like a quiche, minus the added milk or cream. It's every bit as tasty as a traditional oven-set egg pie, and is ready in a fast 15 minutes or less. Add 1⁄2 cup drained and diced roasted red bell pepper along with the tomato for additional vegetables in the mix. This dish is delicious served hot, straight out of the skillet, but can be set aside on a platter and served at room temperature as part of a bigger breakfast, lunch, or even dinner buffet.
Ingredients
Olive oil
2 tsp
Liquid egg substitute
2½ cup(s)
Table salt
¼ tsp
Black pepper
⅛ tsp
Tomato
1 large, chopped
Scallions
4 medium, sliced
Shredded fat free mozzarella cheese
2 cup(s)
Shredded parmesan cheese
2 Tbsp
Fresh basil
¼ cup(s), fresh, chopped
Instructions
1
Heat the oil in a large nonstick skillet over medium heat. Add the egg substitute, salt, and pepper. Cook until the eggs are almost set, about 3 minutes, lifting the edges frequently with a heatproof rubber spatula to allow the uncooked egg to flow underneath.
2
Sprinkle the eggs with the tomato, scallions, and mozzarella. Cover the skillet. Reduce the heat to low and cook until the cheese is melted and the eggs are set, about 3 minutes longer.
3
Sprinkle the frittata with the Parmesan and basil. Cut into 4 wedges. Serve hot, warm, or at room temperature. Yields 1 wedge per serving.
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