PER SERVING (1/4th of frittata): 174 calories, 2g fat, 620mg sodium, 20g carbs, 2.5g fiber, 6.5g sugars, 17.5g protein -- PointsPlus® value 4*
Possibly the best frittata we've ever made. Yeah, grating butternut squash is kind of a pain, but we PROMISE it's worth it!
1 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup fat-free sour cream
1/4 cup chopped scallions
4 wedges The Laughing Cow Light Creamy Swiss cheese
3 cups shredded butternut squash (about half a large squash; a box grater works well)
1 cup chopped onion
1/2 tsp. chopped garlic
1/8 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
1/2 cup shredded fat-free cheddar cheese
In a medium bowl, whisk together egg substitute and sour cream. Add scallions and cheese wedges, breaking cheese wedges into pieces as you add them. Stir well and set aside.
Spread out shredded squash between 2 layers of paper towels. Press down to absorb as much moisture as possible. Repeat, as needed.
Bring a large oven-safe skillet sprayed with nonstick spray to medium-high heat on the stove. (If you're not sure if the handle is oven-safe, wrap it in aluminum foil first.)
Add shredded squash, onion, and garlic to the skillet. Season with salt and pepper. Stirring frequently, cook until veggies are soft, about 8 minutes.
Reduce heat to medium. Give egg mixture a stir and add it to the skillet, tilting skillet back and forth to ensure mixture is evenly distributed. If needed, run a spatula along the sides of the skillet to help the egg to flow underneath the veggies. Without stirring, cook for 3 - 4 minutes, until somewhat firm, and then remove skillet from heat.
Sprinkle cheddar cheese over the contents of the skillet. Broil for about 5 minutes, until egg has puffed up and is cooked through.
Allow to slightly cool. Cut into quarters and, if you like, season to taste with additional salt and pepper. EAT!
MAKES 4 SERVINGS