Total Calories: 215
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.
Calories 135 (Calories from Fat 45)
Fat 5g (Saturated 2g)
Carbohydrate 11g (Dietary Fiber 213g)
% 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.
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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