Onion and Herb Frittata
Per ServingOnion and Herb Frittata |
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|---|---|---|
| Makes: 6 | ||
| Serving Size: 1/6 of frittata | ||
| Calories | 90 | |
| Fat | 5 | g |
| Saturated Fat | 1.4 | g |
| Carbohydrate | 3 | g |
| Fiber | 1 | g |
| Sugars | 1 | g |
| Cholesterol | 95 | mg |
| Sodium | 190 | mg |
| Potassium | 140 | mg |
| Protein | 7 | g |
| Phosphorus | 75 | mg |
| Choices: Lean Meat 1, Fat 1 | ||
- Makes: 6
- Serving Size: 1/6 of frittata
- Preparation Time: 20 minutes
- Cooking Time: 27 minutes
Ingredients
| 1 | Tbsp. | olive oil, divided |
| 1 | cup | chopped onion |
| 3 | whole | eggs |
| 5 | egg whites | |
| 1/2 | cup | fresh minced basil |
| 2 | Tbsp. | minced fresh chives |
| 1/4 | tsp. | kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1/4 | tsp. | hot sauce |
| 2 | Tbsp. | freshly grated Parmesan cheese |
Directions
- Preheat the oven to 350 degrees. In a large ovenproof skillet, heat 1/2 Tbsp. of the olive oil over medium heat. Add the onion and sauté for 5 to 7 minutes, until soft. Remove the onion from the skillet; set aside.
- In a medium mixing bowl, combine and beat the whole eggs, egg whites, basil, chives, salt, pepper, and hot sauce. Fold in the sautéed onion.
- Add the remaining oil to the skillet; turn the heat to medium low. Pour in the egg mixture and let it cook undisturbed for about 10 minutes, until the bottom is set.
- Transfer the skillet to the oven. Bake the frittata 10 to 12 minutes, until the top is set. Turn the oven to broil. Sprinkle the Parmesan cheese on top of the frittata. Broil just until the cheese melts and the top is golden brown.
