Sunday Brunch Frittata

Sunday Brunch With Banded Living - Another Frittata You Say

Sunday mornings I have the time to cook a hot breakfast for my husband and myself. This often translates into making a frittata large enough to serve 6-8 that I can take into the office and microwave quickly for a pleasant change from my current go to breakfast which is Greek yogurt with blueberries and almonds.

Today’s frittata cleaned out my vegetable drawer before my Sunday trek to the local Farmer’s Market to replenish. It also included whatever else I thought might taste good, and some garlic. Garlic ALWAYS tastes good.

Ingredients:

• 26 ounces egg substitute
• 1 pkg Kraft fat free cheese shreds
• 4 Tablespoons Bacon crumbles
• 1 small can chopped green chiles
•  1 ½ - 2 cups of chopped fresh spinach and yellow summer squash
• Dried minced garlic to taste (I used about 1 ½ tablespoons)
• 4 teaspoons reduced fat grated parmesan cheese
• Trader Joe’s Fresh Bruschetta Sauce for garnish

Preparation:

1. Preheat Oven to 350 degrees
2. Spray a 13x9 pan with olive oil spray (I use my Misto)
3. Whisk egg substitute and place in pan
4. Add chopped vegetables, garlic, chiles, and bacon crumbles making sure to distribute well in pan
5. Add cheese shreds
6. Bake for about 20-30 minutes until center is almost set
7. Sprinkle parmesan cheese evenly on top
8. Broil for 2 minutes until cheese just starts to brown
9. Remove from oven and slice into 6 portions
10. Serve, topping with 1 Tablespoon of bruschetta sauce

Each portion topped with bruschetta sauce is about:

• • 170 calories
  • 26 grams of protein.