Italian Frittata

Serves: 4

1 cup regular egg substitute (like Egg Beaters)
1 cup cooked, sweet, red pepper, cut into strips
½ cup shredded, fat-free mozzarella cheese
1 tbsp. fresh thyme, minced
1 cup arugula, roughly chopped
1 tbsp. fresh parsley, minced
1 large red tomato, cut into 8 slices
salt and pepper to taste

Pour egg into a bowl. Add red pepper, cheese, herbs, salt and black pepper. Using a wide, non-stick pan, heat it, spray with non-stick spray, and pour on the egg mixture. Keeping it at a medium heat, stir the egg mixture with a wooden spoon until it’s done to your liking (some people like it a little loose, while others like it completely cooked.) Split bread in half, then toast it or grill it. Divide tomato into 4 halves, then cover evenly with egg mixture. Top it off with the arugula.

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