Endive and Parsley Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 clove garlic, chopped2 cups endive, chopped1 cup Italian parsley, chopped3 large eggs3 egg whites 1/2 cup nonfat cottage cheesesalt and pepper, to tastesalsa, if desired
Preheat oven to 350 degrees.
Heat chopped garlic in 1/2 tablespoon olive oil in an iron skillet. (Must not have plastic handle, as this will go into the oven.) When garlic is slightly browned and fragrant, add 2 cups chopped endive and stir gently until heated through. (Approximately 5 minutes.)
In a large bowl, combine one cup chopped parsley, three large eggs, three large egg whites, 1/2 cup nonfat cottage cheese, and salt and pepper to taste. Whisk ingredients together, and pour into skillet on top of endive and garlic.
Put skillet into the preheated oven, and bake until solid and very slightly browned, approximately 20 minutes.
Serve sliced, with fresh salsa as a topping if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user UPSTAIRSMONA.
Heat chopped garlic in 1/2 tablespoon olive oil in an iron skillet. (Must not have plastic handle, as this will go into the oven.) When garlic is slightly browned and fragrant, add 2 cups chopped endive and stir gently until heated through. (Approximately 5 minutes.)
In a large bowl, combine one cup chopped parsley, three large eggs, three large egg whites, 1/2 cup nonfat cottage cheese, and salt and pepper to taste. Whisk ingredients together, and pour into skillet on top of endive and garlic.
Put skillet into the preheated oven, and bake until solid and very slightly browned, approximately 20 minutes.
Serve sliced, with fresh salsa as a topping if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user UPSTAIRSMONA.
Nutritional Info Amount Per Serving
- Calories: 135.0
- Total Fat: 7.5 g
- Cholesterol: 160.9 mg
- Sodium: 249.0 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.8 g
- Protein: 11.4 g