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This show, presented by Rutland Regional and appearing on PEGTV, explores opportunities on how you can integrate health and wellness into your daily lives.

July 2017 Recipe

Farmer's Market Frittata

  • Diabeticfrittata
  • Gluten Free
  • Heart Healthy

Try this farmers' market frittata for a high-protein breakfast, lunch or dinner. This delicious baked omelette is packed with zucchini, mushrooms and tomatoes.

Ingredients

  • 1/2 cup diced zucchini
  • 1/2 cup sliced mushrooms
  • 1/2 cup diced tomatoes
  • 1/2 cup chopped baby greens (such as spinach, Swiss chard or kale)
  • 1 egg lightly beaten
  • 1/2 cup egg whites (approximately 2 egg whites) lightly beaten
  • 2 Tbsp 1% milk
  • 2 Tbsp chopped fresh herbs (such as basil, thyme, sage, parsley)

Preparation

Preheat oven to 400°.

Heat a 4- to 6-inch ovenproof omelette pan (stainless steel or cast iron) on high heat until hot. Remove from heat and spray with nonstick cooking spray. Reduce heat to medium, add vegetables and sauté until caramelized, about 3 to 5 minutes.

In a small bowl, lightly whisk the egg, egg whites and milk. Add egg mixture to the pan and reduce heat to medium-low. Cook eggs for 2 minutes undisturbed.

Sprinkle herbs over top of egg mixture and bake in oven for 5 to 8 minutes, or until eggs set and are puffed and a toothpick inserted in the center comes out clean. Remove from pan and serve hot.

Nutrition Facts
Serving size: 1 frittata

Per Serving:

Calories: 186; Fat: 6g; Saturated Fat: 2g; Cholesterol: 166mg; Sodium: 398mg; Carbohydrates: 10g; Fiber: 2g; Protein: 24g

Yield: 1 Serving


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RUTLAND REGIONAL MEDICAL CENTER160 Allen Street, Rutland, VT 05701802.775.7111

© 2017 Rutland Medical Center