Very-Vegetable-Frittata

yield:4 SERVINGS

PREP TIME:25 MINUTES

COOK TIME:18 MINUTES

INGREDIENTS:
  • 4 large Eggland’s Best Eggs
  • 3 large Eggland’s Best Egg Whites
  • 1 cup nonfat milk
  • 1 tablespoon chopped chives
  • 1 teaspoon Dijon mustard
  • 1/3 cup finely chopped onion
  • 1 cup chopped mushrooms
  • 1 cup chopped broccoli
  • 1 cup chopped cauliflower
  • 1 cup chopped zucchini
  • 1 cup halved cherry or pear tomatoes
  • 1/3 cup crumbled feta cheese
  • salt and pepper, to taste
  • arugula, for serving (completely optional)
DIRECTIONS:
  1. In a medium bowl, whisk together the eggs, egg whites, milk and Dijon mustard; set aside.
  2. In a 10 to 12-inch ovenproof nonstick skillet, spray with cooking spray and heat to medium-high.  Saute onion until softened- about 2 minutes.  Add the mushroom, broccoli, cauliflower and zucchini to the skillet.  Saute until slightly softened- another 3 to 4 minutes.  Whisk the egg mixture again, then pour over the vegetables.  Sprinkle tomatoes and feta cheese on top.  Place a lid on the skillet, reduce heat to medium and cook until the bottom and sides of the frittata are firm- 8 to 10 minutes.  Preheat the oven broiler.
  3. Place the skillet under the broiler and broil until the frittata is cooked through (no longer jiggly) and slightly browned on top- about 5 minutes (watch closely).  Cut into 4 wedges and serve immediately- serve over a handful of arugula, if desired.
NUTRITION:
  • Nutritional information per serving (1/4 of the frittata):  Calories: 165.6, Fat: 7.1g, Saturated fat: 2.9g, Cholesterol: 187.3mg, Sodium: 320.1mg, Potassium: 582.6mg, Carbohydrates: 11.8g, Fiber: 2.9g, Sugar: 4.4g, Protein: 15.1g
  • Weight Watchers POINTS:  Freestyle SmartPoints 2, Original SmartPoints: 5, PointsPlus: 4, Old Program: 3
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