Mushroom and Onion Frittata with Pasta Salad

Mushroom and Onion Frittata with Pasta Salad


[typical values per 100g]:

Calories: 618

Protein: 35.1 g

Carbohydrates: 85.2 g

Sugars: 26.1 g

Fat: 15.1 g

Saturated Fat: 3.4 g

Fiber: 7.7 g

Sodium: 887.1 mg

Preparation: 10 Minutes

Cook Time: 35 Minutes

Serves: 1

Storage Info: N/A

1. Heat margarine in a non-stick pan. Sauté the onions and mushrooms together. When tender; add the cilantro. Beat egg substitute with milk  and pepper. Pour the egg mixture into the pan. Stir gently to mix the vegetables with the eggs. Reduce the heat to medium-low; sprinkle with the cheese. Cover the pan and cook the frittata slowly until the eggs are almost set through. Occasionally, shake the pan back and forth to keep the frittata from sticking. Place the pan under a broiler on medium for a minute or two just to set the top of the frittata completely. Remove from the heat and let sit for 10 minutes. Place a plate on the top of the pan and invert the frittata onto it.

2. Combine pasta with tomatoes, carrots and dressing. Mix gently. Enjoy with your frittata.

3. Serve honeydew melon for dessert.

4. Complete the meal with your favorite calorie-free beverage.


Nutrition bug value


2 tsp margarine, canola-based, trans-fat free

3 tbsp onions, green

¼ cup mushrooms, sliced

1 tbsp fresh cilantro

½ cup liquid-egg substitute

2 tbsp milk, fat-free

¼ tsp black pepper

3 tbsp cheese, Swiss, low fat, shredded

1 ¼ cups pasta, macaroni noodles, cooked

6 tomatoes, cherry

3 tbsp carrot, grated

3 tbsp salad dressing, Italian, fat free

1 cup honeydew melon balls