Some things are just fun to say, or at least try to say… like Conshohoken, Cuyahoga, Passyunk, or Copenhagen…I quite enjoyed saying Enchilada Frittata!
Green Enchilada Frittata
- 2 lb zucchini
- 1 cup bell pepper, chopped
- 1/2 cup onion, chopped
- 1 cup broccoli
- 1 cup Green Chile Enchilada Sauce, divided
- 1/3 cup Greek plain Non-fat Yogurt
- 1/3 cup Fat Free Shredded Cheddar
- 1/2 cup liquid egg substitute
- 1/2 tsp Season All-Seasoned Salt
- 1/2 tsp red pepper flakes
- 1 1/2 tsp chili powder
- 1/2 Tbsp granulated garlic
- 1/2 tsp chili powder, topping
Preheat the oven to 350F. Using a spiralizer, spiralize the zucchini onto paper towels. Change the paper towels a few times to help rid the zucchini of excess water. Whisk together yogurt, cheddar, eggs, seasoned salt, red pepper flakes, chili powder, and granulated garlic, and 2/3 cup green enchilada sauce. Chop the bell pepper (green, if your want to stick with the theme), onion, and broccoli.
After a few rounds and changing paper towels, use kitchen shears to roughly cut through the spiralized veg, then toss in with your other bowl of vegetables. Evenly distribute the vegetables into a 9-inch pie pan, sprayed well with non-stick cooking spray. Pour the egg mixture over top and bake, uncovered, for approximately 25 minutes. Remove from the oven, and spread the remaining enchilada sauce over the top, followed by the chili powder, for topping. Return to the oven until fully cooked through, approximately another 10 minutes.
Wait about 5 minutes for the frittata to set before slicing.
Nutrition (1/8 of recipe):
Calories:72, Fat: 1g, Sat. Fat: 0g, Cholesterol: 1mg, Sodium: 316mg, Carbs: 10g, Fiber: 2g, Sugars: 5g, Protein: 6g