Wild Rice Frittata

Serves: 6
Total Calories: 215


1 tablespoon margarine
1 , large green pepper, , chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 1/2 cups fat-free cholesterol-free eggs product
1/4 cup fat-free (skim) milk
1 cup cooked wild rice
1 cup shredded reduced-fat Swiss cheese (4 ounces)


1. Melt margarine in 10-inch nonstick skillet over medium heat. Cook bell pepper and onion in margarine, stirring occasionally, until vegetables are crisp-tender.
2. Mix egg product, milk, wild rice and 1/2 cup of the cheese pour over vegetables. Reduce heat to low. Cover and cook 15 to 20 minutes or until eggs are set remove from heat. Sprinkle with remaining 1/2 cup cheese. Cover and let stand about 5 minutes or until cheese is melted. Cut into wedges. Serve immediately.

1 Serving

Calories 135 (Calories from Fat 45)
Fat 5g (Saturated 2g)
Cholesterol 10mg
Sodium 160mg
Carbohydrate 11g (Dietary Fiber 213g)
Protein 13g

% DAILY VALUE: Vitamin A 100% Vitamin C 12% Calcium 100% Iron 0%

DIET EXCHANGES: 1 Starch, 1 1/2 Very Lean Meat

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 215
Calories from Fat: 83

This Wild Rice Frittata recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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