Fluffy Cheese & Greens Fritata

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 345.8
  • Total Fat: 19.6 g
  • Cholesterol: 302.5 mg
  • Sodium: 437.3 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 31.8 g

View full nutritional breakdown of Fluffy Cheese & Greens Fritata calories by ingredient
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Introduction

I took some liberties this Weight Watcher recipe. You can put any combination of veggies that you like. I took some liberties this Weight Watcher recipe. You can put any combination of veggies that you like.
Number of Servings: 2

Ingredients

    2 t. olive oil
    1 small onion, chopped
    1 1/2 c. mushrooms, chopped
    1 1/2 c. asparagus, cut into 1-1 1/2 inch lengths
    1/4 c. water
    3 large eggs
    1/2 c. part-skim ricotta
    3 T. grated parmesan
    1/2 t. salt
    1/4 t. pepper
    4 large egg whites

Tips

If you want to lower your calories, cut into 4 servings for 171 cal, 9.7 fat, 3,7 sat fat, 6.1 carbs, 1.6 fiber, and 15.6 protein


Directions

Preheat oven to 350 degrees. Heat the olive oil in a large nonstick skillet, that is oven safe, over medium heat. Add onions and mushroom, cook, stirring until veggies begin to brown. Add water and asparagus and cook until veggies are tender and liquid has evaporated. Remove pan from heat.
Meanwhile, whisk eggs, ricotta, parmesan, salt, and pepper in a large bowl. With an electric mixer on medium, beat egg whites until stiff, but not dry in another large bowl. With a rubber spatula, gently fold beaten egg whites into egg mixture. Gently fold egg mixture into vegetables in skillet.
Bake until center of frittata is set, about 20 minutes. Cool 5 minutes. Cut and serve.

Serving Size: makes 2 healthy portions

Number of Servings: 2

Recipe submitted by SparkPeople user JREDGERTON.

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Member Ratings For This Recipe

  • Very good! I didn't have any mushrooms so I added a tomato and it turned out wonderful. Splitting the portions into 4 was perfect. Very filling. Going to try freezing the rest of the portions for later. Thanks for the delicious recipe! - 9/1/12

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