Unlike traditional frittatas, this one is lower in fat and calories, and you can cook it completely on top of the stove.
Pour Egg Beaters into bowl. whisk until frothy. Add remaining ingredients (except oil, cheese and Fruit Salad). Heat oil in heavy 12-inch skillet over medium heat until hot but not smoking. Tilt skillet to coat evenly with oil. Pour egg mixture into skillet, cover, and reduce heat to medium low. Cook for 12 to 14 minutes until slightly puffy and firm on top. Sprinkle with cheese and remove from heat. Leave eggs covered for 5 minutes so steam condenses in the pan for ease of removal. Slice fruit for salad and toss together. Divide into 4 portions and garnish with nuts. Cut frittata into 8 wedges (2 per serving) and serve. Cover and refrigerate any leftovers and use within 3 days. Note: Unlike traditional frittatas, this one is lower in fat and calories, and you can cook it completely on top of the stove.
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