Faux Frittata with Fruit Salad

Zone Faux Frittata with Fruit Salad

Unlike traditional frittatas, this one is lower in fat and calories, and you can cook it completely on top of the stove.

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Yield4 Serving
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 2 1/4 cups Egg Beaters-whites
  • 4 Plum Tomatoes - (Roma) tomatoes or 2 large tomato, cored, chopped
  • 1/2 cup Onion - finely minced
  • 1/2 tsp Ground Turmeric
  • 1/2 tsp Ground Chipotle Powder - (smoked dried jalapeno) or black pepper
  • 1 tsp Ground Cumin or Dry Mustard
  • 2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 3/4 cup Low-Fat Part-Skim Shredded Mozzarella (Sargento)
  • 2 Tangerines - peeled and sectioned
  • 1 cup Red Grapes
  • 3 cups Strawberries - fresh or thawed
  • 1 cup Blueberries - fresh or thawed
  • 9 Macadamia Nuts - chopped
Calories 322
Total Fat 11g
Carbohydrates 37g
Fiber 6g
Protein 23g

Instructions

  1. Pour Egg Beaters into bowl. Whisk until frothy.
  2. Add remaining ingredients (except oil, cheese and Fruit Salad).
  3. Heat oil in heavy 12-inch skillet over medium heat until hot but not smoking.
  4. Tilt skillet to coat evenly with oil.
  5. Pour egg mixture into skillet, cover, and reduce heat to medium low. Cook for 12 to 14 minutes until slightly puffy and firm on top.
  6. Sprinkle with cheese and remove from heat.
  7. Leave eggs covered for 5 minutes so steam condenses in the pan for ease of removal.
  8. Slice fruit for salad and toss together.
  9. Divide into 4 portions and garnish with nuts.
  10. Cut frittata into 8 wedges (2 per serving) and serve.

Note:

  • Unlike traditional frittatas, this one is lower in fat and calories, and you can cook it completely on top of the stove.