Monday, February 9, 2009

Soy Cheddar Frittata

Recently we've began to move where we store our recipes and cookbooks. Because of that, we have begun to look at some of the cookbooks we haven't used in quite some time -- if at all. And we found this recipe in one of those books, Cooking Light Supper Fast Suppers, and slightly adapted it to our likes.
Soy Cheddar Frittata

1 chopped green bell pepper
1 medium chopped onion
6 ounces soy crumbles
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup egg substitute
1/4 cup fat-free half-and-half
1/2 cup shredded reduced-fat sharp cheddar cheese
Preheat broiler.

Place a 12-inch skillet over medium-high heat and spray with cooking spray. Add chopped onion and green pepper and saute for 3 minutes.

Add the soy crumbles, salt and pepper; reduce heat to medium-low and cook for 1 minute.

Combine egg substitute and half-and-half and pour into skillet.

Cover and cook for 6 minutes. Sprinkle with cheese.

Finish by broiling for 1 to 2 minutes. Cut into quarters; serving size is 1 quarter.

The frittata turned out well. There was enough creaminess from the egg substitute and half-and-half and the soy helped provide a contrasting texture. Reheating it the next day also worked pretty well; the flavors and textures were uncompromised.

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