Digest Diet - Tri-Color Frittata
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 213.4
- Total Fat: 12.4 g
- Cholesterol: 188.2 mg
- Sodium: 258.6 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.8 g
- Protein: 15.1 g
View full nutritional breakdown of Digest Diet - Tri-Color Frittata calories by ingredient
Introduction
Hands on Time – 25 minutes,Total Time 35 minutes,
Makes 4 servings. Hands on Time – 25 minutes,
Total Time 35 minutes,
Makes 4 servings.
Number of Servings: 4
Ingredients
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4 large plum tomatoes, halved
1-1/2 tablespoons extra-virgin olive oil
1 bunch scallions, cut into 1 inch pieces
1 pound yellow squash cut into 1/4-inch rounds
4 larges eggs
4 large egg whites
1 ounce Parmesan Cheese, very finely grated
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon black pepper
Tips
Per Serving – 215 Calories, 15 grams protein,
12 grams fat (3.5 saturated), 4 grams fiber,
11 grams carbohydrate, 261 mg sodium,
607 mg Potassium, 157 mg calcium, 36 mg vitamin C.
Directions
1. Preheat the broiler
2. Scoop out the seeds from the insdies of the tomatoes and cut the shells into 1/4 -inch thick strips.
3. In a medium (10-inch) ovenproof skillet, heat the oil over medium-high heat until it shimmers. Add the tomatoes, scallions, and squash and cook, stirring frequently, until tender and most of the juices have evaporated, about 10 minutes.
4. In a medium bowl, whisk together the whole eggs and egg whites until blended, then whisk in the Parmesan, parsley, pepper, and salt. Pour the mixture over the vegetables and reduce the heat to medium-low. Cook until the eggs are almost set on top but still runny, about 10 minutes.
5. Transfer the skillet to the oven and broil 5 to 6 inches from the heat just until the top is set and golden, about 2 minutes.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user POPPYKLAPROOSJE.
2. Scoop out the seeds from the insdies of the tomatoes and cut the shells into 1/4 -inch thick strips.
3. In a medium (10-inch) ovenproof skillet, heat the oil over medium-high heat until it shimmers. Add the tomatoes, scallions, and squash and cook, stirring frequently, until tender and most of the juices have evaporated, about 10 minutes.
4. In a medium bowl, whisk together the whole eggs and egg whites until blended, then whisk in the Parmesan, parsley, pepper, and salt. Pour the mixture over the vegetables and reduce the heat to medium-low. Cook until the eggs are almost set on top but still runny, about 10 minutes.
5. Transfer the skillet to the oven and broil 5 to 6 inches from the heat just until the top is set and golden, about 2 minutes.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user POPPYKLAPROOSJE.
Member Ratings For This Recipe
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ROSSYFLOSSY
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NANCYPAT1
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RO2BENT
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CD6913562
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NELLJONES
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MUSTANGMOM6
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JULIEANNE89
