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Italian Frittata

Contributed by: NAPSA

(NAPSA) - The recent controversy swirling around the appropriate amount of saturated fat in low-carb diets such
Italian Frittata
as Atkins has led many consumers to look for creative ways to reduce fat intake without compromising their low-carb diet. At the same time, many dieters are developing a case of the "low-carb blahs" as they adhere to a strict regimen that offers limited food options.

A recent survey by Kellogg's Morningstar Farms highlights the significance of this shift, showing that the combination of low-carb foods coupled with reduced fat was important to more than half (56 percent) of low-carb dieters. Women (60 percent) were more likely than their male counterparts (50 percent) to point out that food that is both low-fat and low-carb would help them keep up with a diet like Atkins, South Beach or the Zone.

"There are a number of reasons to be concerned about the longterm health implications of diets that are high in saturated fat," said Ruth Lahmayer, M.S., R.D. and nutrition expert. "And, there's mounting evidence that consumers following many of today's popular low-carb diets often fail due to a lack of varied options." Consider this low-carb recipe for an Italian Frittata.

Ingredients:

  • 2 cartons (8 oz) Morningstar Farms Better 'n Eggs
  • 1 tablespoon fat-free milk
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon leaf oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped broccoli flowerets
  • 4 ounces Morningstar Farms breakfast links, crumbled
  • 1/4 cup alfalfa sprouts
  • 1/4 cup sliced mushrooms
  • 2 ounces (1/2 cup) shredded fat-free cheddar cheese
  • Cooking spray

Directions:

Combine first six ingredients in small mixing bowl; beat well. Set aside.

Saute red peppers, broccoli and breakfast links in medium saucepan coated with cooking spray. Remove mixture from pan and set aside.

Add egg mixture to saucepan and cook over low heat until set. Top with cooked vegetable mixture, alfalfa sprouts and mushrooms. Sprinkle with cheese. Cover tightly and let stand for 3-5 minutes until cheese melts.


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