Frittatas are so versatile. You can have them for breakfast, lunch or dinner. I love them because it is a way to use up some eggs and extra vegetables that you have. You can also make different kinds; you can keep it basic, or add spinach and feta to make a Greek style frittata. I’m currently thinking of a Mexican frittata! I also made this with half egg whites and low fat cheese. This is a great source of protein and a way to get your veggies in! Enjoy:)
Adapted from Skinnytaste.com
Ingredients:
½ white onion-sliced into thin strands
1 bell pepper-diced
1 zucchini-sliced into sticks
4 eggs
4 egg whites
¼ part skim shredded mozzarella cheese
2 tsp olive oil
Directions:
1. Preheat oven to 400
2. Heat a 10” skillet over medium heat and add olive oil
3. Cook onions until soft about 10 minutes
4. Add in bell pepper, cook 5 minutes
5. Add in zucchini and cook an additional 3 minutes
6. In a medium bowl combine eggs, egg whites, cheese and salt and pepper if desired
7. Pour egg mixture onto the top of the vegetables and let sit for 2 minutes
8. Transfer skillet into oven and bake for 15-20 minutes or until frittata sets and is slightly golden on top
9. Let cool slightly and cut into four equal pieces
Servings-4/Serving Size-1 slice/Calories-145/Carbs-7g/Fat-8g/Protein-13g
No comments:
Post a Comment