|Preparation Time||10 Minutes|
|Cook Time||15 Minutes|
|Total Time||25 Minutes|
|Meal||Breakfast; Brunch; Lunch|
|Cook Method||Broiling; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Low Carb; Low Cholesterol; High Protein; Vegetarian|
1/2 green bell pepper or red bell pepper, diced
1/2 cup fresh mushrooms, sliced
6 egg whites
1/2 cup salsa, plus 2 tablespoons for garnish
1/2 cup cheddar cheese, shredded
Preheat the oven to broil. Place the oven rack 4 inches from the heat source.
Use cooking spray to lightly coat a heavy, oven-proof skillet. Add the peppers and mushrooms to the skillet. Sautï¿½ over medium heat for about 5 minutes or until the vegetables are tender.
Whisk together the egg whites and 1/2 cup of the salsa in a small bowl. Add the egg white mixture to the vegetable mixture in the skillet, and cook for about 5 minutes or until partially set. While cooking, don't blend or scramble the mixture. Top with the cheddar cheese.
Place the skillet in the oven and cook for 5 minutes or until the eggs set completely and the cheese melts.
Cut the frittata into two portions and set on individual plates. Top each portion with 1 tablespoon salsa and serve immediately.
Calories: 181 cal
Saturated fat: 6g
Polyunsaturated fat: 3g
Monounsaturated fat: 3g