Wednesday, April 11, 2012

Vegetarian Frittata with Feta

This was a very healthy, yummy breakfast. Nothing ridiculously great to write home about, but I will definitely make it again.
Photo Credit to Me

Vegetarian Frittata with Feta
Makes 4-6 servings
3 eggs
6 egg whites
1/2 teaspoon ground black pepper
1 tablespoon *minced fresh basil (see note)
2 teaspoons olive oil
1 garlic clove, minced
1/2 yellow onion, diced
1 red, yellow, or orange bell pepper, seeded and chopped
1 zucchini, sliced
2 cups spinach, torn into 1-inch pieces
1 ounce feta cheese
1 cup fresh tomatoes, chopped

Whisk egg, egg whites, pepper, and basil in medium bowl until frothy (I think I'll add some salt next time as well); set aside. Preheat the oven broiler.
Heat olive oil in medium ovenproof skillet over medium-high heat. Add garlic and onion and saute until softened. Add bell pepper and zucchini and saute until softened. Add spinach and fold until wilted.
Pour the eggs over the saute and fold to combine. Cook over medium-low heat, without stirring, until the eggs are mostly set. 
Sprinkle the feta over the frittata and broil until the cheese melts. (The broiler actually cooks the eggs the rest of the way quickly...5 minutes max). Garnish with tomatoes.

*Note: I was introduced to fresh herbs bottled (or in a squeeze tube) that you find in the produce section and have used them for everything...and never let herbs go bad! I highly suggest using these!

Photo Credit to Me
Recipe Source: Home Cooking the Costco Way

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