Arugula Ham Fritatta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 218.4
- Total Fat: 15.0 g
- Cholesterol: 199.9 mg
- Sodium: 988.4 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.2 g
- Protein: 15.7 g
View full nutritional breakdown of Arugula Ham Fritatta calories by ingredient
Introduction
This is a great brunch recipe. It is high in sodium, so you may want to cut back on salt and use a low-salt ham if you are on a restrictive diet or plan to have more salty foods during the day. Even my "green-hating" 13 year-old loved it! This is a great brunch recipe. It is high in sodium, so you may want to cut back on salt and use a low-salt ham if you are on a restrictive diet or plan to have more salty foods during the day. Even my "green-hating" 13 year-old loved it!Number of Servings: 4
Ingredients
-
3 eggs
3 egg whites
1/2 cup 2% milk
3 tablespoon Parmesan
2 teaspoons minced garlic
1 tablespoon chopped oregano
5 cups baby arugula (organic)
1/2 medium onion
2 tablespoons olive oil (not extra virgin)
Directions
1. Preheat oven at 350 degrees.
2. Beat eggs, egg whites, milk and Parmesan cheese until frothy. Set aside.
3. In oven-proof skillet (I prefer nonstick.), on medium-low heat, sautee garlic, onion, and ham in one tablespoon of olive oil until onions are transparent.
4. Add arugula and drizzle with remaining olive oil. Heat until wilted.
5. Evenly distribute greens and vegetables over the bottom of the pan.
6. Add egg mixture. Do not stir. Allow the bottom to set but not brown.
7. Place in oven. Bake until egg is set.
This is great if served with fresh Roma tomatoes!
Number of Servings: 4
Recipe submitted by SparkPeople user RGROACH1965.
2. Beat eggs, egg whites, milk and Parmesan cheese until frothy. Set aside.
3. In oven-proof skillet (I prefer nonstick.), on medium-low heat, sautee garlic, onion, and ham in one tablespoon of olive oil until onions are transparent.
4. Add arugula and drizzle with remaining olive oil. Heat until wilted.
5. Evenly distribute greens and vegetables over the bottom of the pan.
6. Add egg mixture. Do not stir. Allow the bottom to set but not brown.
7. Place in oven. Bake until egg is set.
This is great if served with fresh Roma tomatoes!
Number of Servings: 4
Recipe submitted by SparkPeople user RGROACH1965.