HANDS-ON: 15 MIN. // TOTAL: 15 MIN. // SERVES 4
No dinner plans? No problem. Eggs are always a hit for dinner, and frittatas are easy to throw together—not to mention way less complicated than an omelet. Change up your frittata ingredients based on what vegetables, herbs, and cheeses you have on hand. I’ve never had a bad combo!
2 tablespoons half-and-half
2 teaspoons chopped fresh thyme, plus sprigs for garnish (optional)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 large eggs
2 teaspoons olive oil
1/2 cup thinly sliced shallots
1 cup diced zucchini
1 cup halved cherry or grape tomatoes
1/2 cup crumbled goat cheese (2 ounces)
1 Preheat the broiler to high.
2 Whisk together the half-and-half, thyme, salt, pepper, and eggs in a large bowl.
3 Heat a medium ovenproof skillet over medium. Add the oil to the pan; swirl to coat. Add the shallots and zucchini; sauté for 5 minutes or until the zucchini begins to soften. Add the tomatoes and the egg mixture to the pan; sprinkle with the cheese. Cook for 5 minutes or until the eggs are partially set. Place the pan in the oven; broil for 2 to 3 minutes or until the top is lightly browned and the eggs are set. Remove the pan from the oven. Cut the frittata into 8 wedges. Garnish with thyme sprigs, if desired.
(SERVING SIZE: 2 WEDGES): CALORIES 216; FAT 15G (SAT 6G, UNSAT 8G); PROTEIN 14G; CARB 7G; FIBER 2G; SUGARS 4G (ADDED SUGARS 0G); SODIUM 417MG; CALC 11% DV; POTASSIUM 8% DV
eggs and brain health
Packed with protein and low in calories, eggs are also a good source of vitamin D. It’s estimated that up to 75 percent of us don’t get enough vitamin D—a scary fact in light of a recent study that found that older adults who were moderately deficient in vitamin D had a 53 percent increased risk of developing Alzheimer’s. Adequate intake of vitamin D appears to have an anti-inflammatory effect on the brain, as well as other positive effects on memory, depression, and preventing brain deterioration that are being investigated.