"Frittata" is Italian for omelet. This dinner omelet is chock-full of fresh vegetables and a sprinkling of Parmesan cheese.
Makes 4 servings
|Nonstick olive oil-flavored cooking spray|
|1||cup sliced zucchini|
|1||cup broccoli florets|
|1||cup diced red or yellow bell pepper|
|3||whole eggs, lightly beaten*|
|5||egg whites, lightly beaten*|
|1/2||cup 1% low-fat cottage cheese|
|1/2||cup rehydrated sun-dried tomatoes (1 ounce dry), coarsely chopped|
|1/4||cup chopped green onions with tops|
|1/4||cup chopped fresh basil|
|1/8||teaspoon ground red pepper|
|2||tablespoons grated Parmesan cheese|
*Or, substitute with cholesterol-free egg substitute to equal 6 large eggs.
- Preheat broiler. Spray 10-inch ovenproof skillet with cooking spray. Place zucchini, broccoli and bell pepper in skillet; cook and stir over high heat 3 to 4 minutes or until crisp-tender.
- Combine whole eggs, egg whites, cottage cheese, tomatoes, onions, basil and ground red pepper in medium bowl; mix well. Pour egg mixture over vegetables in skillet. Cook, uncovered, gently lifting sides of frittata so uncooked egg flows underneath. Cook 7 to 8 minutes or until frittata is almost firm and golden brown on bottom. Remove from heat. Sprinkle with Parmesan.
- Broil about 5 inches from heat 3 to 5 minutes or until golden brown on surface. Garnish with paprika, if desired. Cut into 4 wedges. Serve immediately.
|Serving Size:||1 frittata wedge|
|Calories from Fat||29 %|
|Total Fat||5 g|
|Saturated Fat||2 g|
Check out more recipes for Italian