Portuguese Frittata

Portuguese Frittata Photo: Oxmoor House


  • Olive oil-flavored cooking spray
  • 1 cup
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
  • 1 (8-ounce) carton egg substitute
  • 2 large eggs, lightly beaten
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shredded part-skim mozzarella cheese


Preheat oven to 450°.

Heat a medium (10-inch) ovenproof skillet coated with cooking spray over medium-high heat. Add Chicken-Vegetable Toss and tomatoes; sauté 2 minutes.

Combine egg substitute, eggs, oregano, salt, and pepper. Add egg mixture to pan; reduce heat to medium, and cook, uncovered, 5 minutes (do not stir). Sprinkle cheese over egg mixture, and place pan in oven. Bake at 450° for 10 minutes or until set. Broil 1 minute or until lightly browned. Cut into 4 wedges; serve immediately.

  • Prep Time:
  • Cook Time:

  • A cast-iron skillet is ideal to use for this recipe. To ovenproof another type of skillet, (preferably one without a plastic handle) wrap the handle tightly in heavy-duty aluminum foil.
  • Yield: 4 servings (serving size: 1 wedge)

Nutritional Information

Calories per serving: 149
Caloriesfromfat per serving: 34%
Fat per serving: 5.6g
Saturated fat per serving: 2.5g
Monounsaturated fat per serving: 1.6g
Polyunsaturated fat per serving: 0.4g
Protein per serving: 17.6g
Carbohydrate per serving: 6.8g
Fiber per serving: 1.4g
Cholesterol per serving: 128mg
Iron per serving: 1.9mg
Sodium per serving: 586mg
Calcium per serving: 142mg

Good to Know

Veggie frittatas, like this recipe, are a protein-packed way to get a variety of vegetables into your diet. Choose fat-free cheese to cut out extra saturated fat. Serve with whole-grain toast for a complete breakfast meal.

Cooking Light Superfast Suppers