Best Low Fat Frittata Flat Belly Diet Recipes

Low Fat Asparagus Frittata (With Egg Beaters) image

Provided by blucoat

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups Egg Beaters egg substitute (1-1/2 cups = 12 oz)
1/2 cup shredded reduced-fat swiss cheese (1/2 cup = 2 oz)
1/4 cup nonfat milk
cooking spray
10 asparagus spears, cut into 1-inch lengths
1 small onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 medium tomatoes, coarsely chopped

Steps:

Preheat broiler.
Mix Egg Beaters, cheese and milk in medium bowl until well blended; set aside.
Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat.
Add asparagus, onions, salt and pepper; cook and stir 3 minutes, or until vegetables are crisp-tender.
Add tomatoes; cook 1 minute, stirring occasionally.
Add Egg Beaters mixture.
Reduce heat to low; cover skillet with lid. Cook 12 minutes, or until bottom of frittata is set but top is still slightly moist. Remove lid from skillet.
Place skillet under broiler. Broil 2 minutes, or until top is set but not browned.
Cut into 4 wedges to serve.

Low Fat Low Cal Breakfast Frittata image

Provided by DavidsGirl

Categories Breakfast

Time 55m

Yield 1 frittata, 4 serving(s)

Number Of Ingredients 10

6 ounces farmer john's fully cooked ham steaks
7 egg whites
1 whole egg
1 potato, chopped and boiled
1 cup chopped chopped fresh broccoli
1/2 cup chopped fresh mushrooms
1/3 cup cooked chopped onion
1 tablespoon grated parmesan cheese
1/4 cup mozzarella cheese
seasoning salt and pepper

Steps:

Nutrition Facts : Calories 188.8, Fat 5.3, SaturatedFat 2.2, Cholesterol 78.6, Sodium 736, Carbohydrate 14.5, Fiber 2.7, Sugar 2.3, Protein 20.6

Low Fat Zucchini Frittata image

Provided by Barb G.

Time 30m

Yield 1 Frittata, 4-6 serving(s)

Number Of Ingredients 10

2 -3 medium zucchini, sliced
1/2 cup diced onion
1 clove fresh garlic, minced fine
1 cup cooked white rice (a good use for leftover rice)
1 cup egg substitute or 1 cup egg white
2 tablespoons grated parmesan cheese
1/2 cup grated mozzarella cheese
4 -5 tablespoons extra virgin olive oil
salt (roughly 1/4 teaspoon)
ground pepper

Steps:

Clean and slice the zucchini in half, lengthwise, then into 1/8-inch pieces.
Dice onion and mince garlic (use as much as you like) Saute zucchini, onions and garlic in 2 tablespoons olive oil until onions and zucchini are limp.
Salt and pepper to taste.
Mix rice, Parmesan, grated mozzarella and eggs in a bowl.
Stir in saute of zucchini, onion and the rest, salt and pepper to taste, Mix all ingredients well.
Heat 9-by-12-inch nonstick fry pan between medium and medium-high heat, and add 2 to 3 tablespoons of extra virgin olive oil.
When pan is hot, pour contents of mixing bowl into fry pan, spread mixture evenly around pan, making sure that the rice and veggies are spread through the liquid.
When the frittata is brown on the bottom, use a plate to turn it over.
Cook until both sides are brown and firm.
Slice and serve, It can be eaten hot or cold as an appetizer, slice into 1- inch cubes or if sliced larger, as an entree.