Veggie & Protein FrittataBreakfast
Make this vegetable frittata recipe for a tasty entrée for a weekend brunch. When paired with an 8-ounce glass of milk, this veggie frittata serves up 32 grams of protein at breakfast.
- 1 teaspoon – extra virgin olive oil
- 1/4 cup – mushrooms, chopped
- 1/2 cup – baby spinach
- 2 tablespoons – tomatoes, finely diced
- 1 – large egg
- 2 – egg whites
- 1/4 cup – milk
- 1/4 cup – Swiss cheese, freshly grated
- salt and pepper (optional)
- finely diced chives for garnish (optional)
- Pair each serving with:
- 8-ounce glass of milk
Preheat oven to 350°F. Heat 1 teaspoon of extra virgin olive oil in a mini cast iron skillet (or small oven safe pan) over medium-high heat. Add the mushrooms and sauté until softened, for about 2 to 3 minutes. Add the spinach and tomatoes and cook for another 2 to 3 minutes.
In a separate bowl, whisk together the egg plus egg whites, 1/4 cup milk, cheese and season with salt and pepper (optional) and pour the egg mixture evenly into the skillet, over the vegetables. Let sit, without stirring, until the edges begin to set, for about 2 to 3 minutes. Then transfer the skillet to the oven and bake for about 15 to 20 minutes, or until golden brown. Garnish with finely diced chives, if desired. Serve with remaining 8-ounce glass of milk.
Recipe and photo by Alice Choi of Hip Foodie Mom
370 calories; 17 g fat; 7 g saturated fat; 215 mg cholesterol; 32 g protein; 20 g carbohydrates; 1 g fiber; 390 mg sodium; 653 mg calcium. Nutrition figures based on using fat-free milk, and include an 8-ounce glass of milk.