FRITTATA

One of my favorites, because you can really pack in the vegetables while keeping the taste. Use any variation of vegetables that sounds good to you. Serve with toast, or toss 1 c. cooked quinoa into the mix.

SERVES 4-6

3 eggs + 4 egg whites

2-3 garlic cloves, minced

½ c. red onion, chopped

½ c. mushrooms, chopped

½ c. broccoli, asparagus, zucchini or spinach

1 large tomato, sliced

2 strips turkey bacon, diced (optional)

1 oz. (1/4 c.) parmesan, grated

1 bunch fresh parsley

Sea salt

Black pepper

Method

Set oven to 350 or if you don’t have an oven safe pan, follow directions below

Heat a pan on medium heat and lightly coat with cooking spray

Once pan is hot, sauté your vegetables for 4-5 minutes, if using bacon, you can cook your bacon in the pan at the same time

In a large bowl, blend eggs, cheese and ½ tsp. of both salt and pepper

Pour egg mixture into pan and let cook until bottom and sides start to firm

Using a spatula, lift the sides and tilt the pan all around the frittata to allow uncooked egg mixture in to cook

When it looks well-cooked all around, either put it in the oven, or place a lid on top and turn heat to low, allowing it to cook for 10 minutes

Remove from heat and loosen sides and bottom with spatula

Place a large plate over pan and flip over

Place sliced tomato and parsley on your frittata, cut and serve with toast

Nutrition facts per serving: Calories 179, Carbohydrates 13g, Protein 17g, Fat 6g