Hot Pepper and Salsa Frittata
If you don't want to make your own salsa, look for low-sodium salsa in the health food aisle of the supermarket. You can also find it in the organic foods aisle and at food co-ops.
- 2 tablespoons olive oil
- ½ cup finely chopped red onion
- 1 jalapeño pepper, minced
- ½ cup egg substitute
- 4 egg whites
- ¼ cup skim milk
- 3 tablespoons grated Parmesan cheese
- ½ cup Super Spicy Salsa
- 2 tablespoons chopped cilantro
In large nonstick skillet, heat olive oil over medium heat. Add onion and jalapeño pepper; cook and stir until crisp-tender, about 4 minutes.
Meanwhile, in medium bowl beat egg substitute, egg whites, milk, and cheese until combined. Pour into skillet. Cook, running spatula around edge of frittata as it cooks, until eggs are soft set and light brown on the bottom.
Preheat broiler. Place frittata 6″ from heat and broil for 4–7 minutes, watching carefully, until the top is browned and set.
Top with salsa and cilantro and serve immediately.
Fat: 12.47 grams
Saturated fat: 2.67 grams
Dietary fiber: 1.47 grams
Sodium: 289.79 mg
Cholesterol: 6.33 mg
Frittatas are like omelets but more sturdy. They are usually baked in the oven or cooked on the stovetop and finished under the broiler. They can be served immediately or cooled to room temperature for about an hour, then cut and served. Garnish frittatas with chopped onion, jalapeño or green chile peppers, and Parmesan cheese.