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Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 1 |
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Make a reduced-fat vegetarian frittata by replacing some of the whole eggs with egg whites, using reduced-fat cheese and fat-free milk, and stirring fresh vegetables into the egg mixture. It's a great meatless dish for breakfast, brunch, or a light dinner. Ingredients:
1 medium-size yellow onion, chopped |
1/2 (8-oz.) container sliced fresh mushrooms |
1 tablespoon olive oil |
1 (6-oz.) bag fresh baby spinach |
4 large eggs |
6 egg whites |
1/2 (8-oz.) block 2% reduced-fat sharp cheddar cheese, shredded (about 1 cup) |
1/4 cup freshly grated parmesan cheese |
2 tablespoons fat-free milk |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
garnishes: black pepper, chopped fresh parsley |
Directions:
1. Sauté onion and mushrooms in hot oil in an ovenproof nonstick 10-inch skillet over medium-high heat 10 minutes or until tender. Stir in spinach, and sauté 3 minutes or until water evaporates and spinach wilts. Remove from heat, and set aside.
2. Whisk together 4 large eggs, 6 egg whites, Cheddar cheese, and next 5 ingredients.
3. Pour egg mixture into skillet with onion mixture, stirring to combine.
4. Bake at 350° for 12 to 15 minutes or just until set. Let stand 3 minutes. Cut into wedges. Garnish, if desired.
5. *1 (10-oz.) package chopped frozen spinach, thawed and well drained, may be substituted for fresh spinach.
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