Heidi B.’s so veggie egg white frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cup, chopped Kale .5 cup, chopped Onions, raw 1 cup, chopped or diced Broccoli, fresh 1 cup, sliced Zucchini 2 cup Egg White--All Whites 100% liquid egg whites 2 tbsp Extra Virgin Olive Oil 2 serving Cheese - Tillamook Sliced Med. Cheddar (1 slice/serving)
Preheat oven to 450.
Cook kale and onion in oil in big oven-safe pan, stirring occasionally until kale is wilted and onion is starting to brown. Meanwhile, microwave steam broccoli in a little water for 3 minutes.
Chop cooked broccoli and one raw zucchini; toss in and cook a few minutes until squash is soft. Pour in egg whites and jiggle pan to disperse. Cook a few minutes until set around the edges. Cut or tear cheese into small pieces and dot top of frittata.
Put in oven for about 10 minutes, until cheese is bubbly and egg is firm.
Serving Size: 1/4 frittata
Number of Servings: 4
Recipe submitted by SparkPeople user DR_HEIDI.
Cook kale and onion in oil in big oven-safe pan, stirring occasionally until kale is wilted and onion is starting to brown. Meanwhile, microwave steam broccoli in a little water for 3 minutes.
Chop cooked broccoli and one raw zucchini; toss in and cook a few minutes until squash is soft. Pour in egg whites and jiggle pan to disperse. Cook a few minutes until set around the edges. Cut or tear cheese into small pieces and dot top of frittata.
Put in oven for about 10 minutes, until cheese is bubbly and egg is firm.
Serving Size: 1/4 frittata
Number of Servings: 4
Recipe submitted by SparkPeople user DR_HEIDI.
Nutritional Info Amount Per Serving
- Calories: 204.2
- Total Fat: 10.9 g
- Cholesterol: 10.0 mg
- Sodium: 275.3 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 3.0 g
- Protein: 16.9 g
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