Farmer's Market Frittata
- 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.
- 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)
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.
Serving size: 1 frittata
Calories: 186; Fat: 6g; Saturated Fat: 2g; Cholesterol: 166mg; Sodium: 398mg; Carbohydrates: 10g; Fiber: 2g; Protein: 24g
Yield: 1 Serving
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