Hope your Easter was EGG-cellent! (You didn't see that one coming!) This week for lunch, I'm fritata-ing... Is that a real word? Made these last night, ate my first one today for lunch and it's a DELICIOUS spread of vegetables and eggs with just the right amount of cheese to hit ALL the flavors!
Egg White Veggie Frittata
Serving Size: 8
Nutritional Information: 90 calories, 5g fat, 2g saturated fat, 10mg cholesterol, 210mg sodium, 4g carbohydrates, 1g fiber, 8g protein
2 small zucchini (cut in thin slices)
10 eggs whipped
1/2 Cup grated gruyere cheese
1/4 Cup grated parmesan cheese
2 cloves minced garlic
1 large leek sliced
1 yellow onion thinly sliced
1 Tablespoon olive oil
2 large handfuls baby spinach
3 Tablespoons chopped parsley
pinch of black pepper and sea salt
Preheat oven to 350 degrees.
Heat 1 Tablespoon olive oil in saute pan and cook leeks and garlic until soft over medium heat.
Add zucchini and chopped onions and saute for another few minutes.
Add the spinach and season with sea salt and black pepper to taste.
Add parsley and take away from heat.
Arrange the vegetables in a medium skillet.
Whip the eggs with a fork and mix in both cheeses.
Pour the egg mix into the skillet and gently stir with the vegetables.
Cook for 20-30 minutes until set and golden.