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Fiesta frittata

By Clarissa Rivera
Serve with a fresh fruit, whole-wheat toast and a cup of fat-free milk for a balanced breakfast. Add 1/2 cup of your favorite lean meat if desired.
  • Ingredients:
  • 1/2 cup red bell peppers, diced
  • 1/2 cup green bell peppers, diced
  • 1 cup fresh spinach, chopped
  • 1/3 cup cilantro, chopped
  • 5 eggs
  • 5 egg whites
  • 1/2 cup 1% low-fat milk
  • 1 cup low-fat cheddar cheese, shredded
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic
  • 1/8 teaspoon chili powder
  • 1/2 teaspoon salt
  • Canola oil non-stick cooking spray
Directions: Coat a medium-sized pan with non-stick cooking spray and set to medium-low heat. Add cilantro, onion, spinach and bell peppers and cook 5 minutes. Set aside. In a large bowl, combine eggs, egg whites, milk, cheese, cumin, salt, garlic, chili powder. Add sauteed vegetables and mix ingredients together. Coat standard pie dish with non-stick cooking spray. Pour egg mixture into pie dish. Bake at 350 degrees for 35 minutes or until well done. Nutritional information:
  • Calories: 100
  • Carbohydrates: 3 grams
  • Dietary fiber: 1 gram
  • Protein: 11 grams
  • Total fat: 5 grams
  • Saturated fat: 2 grams
  • Sodium: 330 milligrams
  • Preparation time: 5 minutes
  • Cooking time: 40 minutes
  • Number of servings: 8
  • Serving size: 1/8 of frittata
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