Fresh and Savory Frittata

I love eggs for breakfast, or breakfast for dinner. They are tasty, can be cooked any number of ways, packed with protein. What’s not to love? I’ll eat them sunny-side up, scrambled, rolled up in an omelette, or baked in a quiche. But probably the easiest egg-based breakfast dish to make is the frittata. With a few eggs, a splash of milk, and whatever ingredients you have on hand, you can whip one of this bad boys up, let it cook while you do other things, and enjoy something tasty and delicious.

Frittata is a pretty funny word, right? Well, it’s an Italian word derived from fritto, which means “fried.” Back in the day, it was just a general term used for cooking eggs in a skillet, no matter the style. In the US, it pretty much just meant omelette until the mid-1950s. Since then, frittata has become the term of choice for Italy’s specific version of an open-faced omelette. Several of the key differences between a conventional omelette and a frittata are these: there is always at least one other ingredient mixed into the beaten eggs, not laid on top; eggs are beaten more vigorously to incorporate more air than traditional omelettes; while only partially cooked, the frittata is place open-faced, in the skillet into the oven to bake; and, unlike the single serving omelette, frittatas are divided and served in slices like pie and can be sold hot or cold.
Frittata

I like mine with Chobani and grapes. Om nom!

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Kitchen Sink Frittata

by Me!

Ingredients

  • 3 large eggs
  • 5 large egg whites
  • 1/2 large onion, diced
  • 1 or 2 plum tomatoes, diced
  • 1/2 c. chopped fresh baby spinach
  • 1/4 c. fat free feta cheese
  • 1 tbsp nonfat milk
  • 1 tbsp olive oil
  • salt and pepper to taste

Directions

  1. Preheat oven to 350°.
  2. Heat olive oil in a large skillet over medium heat.
  3. Stir in onions and saute until light golden, about 3 minutes.
  4. Add tomatoes and spinach and continue sauteing until spinach wilts, about 2 minutes.
  5. In a medium bowl whisk eggs, egg whites, half and half, salt, and pepper.
  6. Add eggs to the skillet making sure eggs cover all the veggies. Sprinkle feta across the top.
  7. When the edges begin to set, about 2 minutes, move the skillet to oven.
  8. Cook about 15 minutes, or until frittata is completely cooked.

Makes 4 servings.

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Nutritional Info

  • Calories: 135
  • Fat: 7g
  • Protein: 11g
  • Carb: 6g
  • Fiber: 1g
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