Heat oil in a large nonstick skillet over medium heat. Add the scallions, bell pepper, and broccoli, and sauté for 2 minutes.
In a large bowl, whisk the eggs, parsley, oregano, and hot sauce until the whites are completely incorporated. Pour the eggs over the vegetables and season with salt and pepper.
Sprinkle the cheeses on the surface and cover with a tight-fitting lid. Reduce the heat to the lowest possible level.
Cook without disturbing the egg mixture until the eggs are set, about 0 minutes. Cut into wedges and serve.
Nutritional Information: Per Serving– Calories: 168.5 Carbohydrates: 4.7g Protein: 12.2g Cholesterol: 293.3mg Sodium: 200.5mg Fiber: 1.5g Saturated Fat: 4.2g Total Fat: 11.7g
This recipe has been added to the following public cookbooks:
Diabetes Cookbook from dLife,
Kellie's Cook Book,
Jeanny's Cafe,
billys notable cooking,
LOW CARB
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | gooseylace
03/28/09 10:41 AM | How Long?The recipe sounds delicious, but the instruction to "Cook without disturbing the egg mixture until the eggs are set, about 0 minutes" doesn't make sense. Must be a typo. |
| ★ ★ ★ ★ ★ | miss b 60
09/14/08 12:32 AM | low carb vegetable frittiaI think this is a very good receipe. I will be making it for snak night in a few days. Thanks for this site. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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