Tomato Basil Frittata
Per ServingTomato Basil Frittata |
||
|---|---|---|
| Makes: 6 servings | ||
| Serving Size: 1/6 frittata | ||
| Calories | 160 | |
| Fat | 5 | g |
| Saturated Fat | 2.3 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 17 | g |
| Fiber | 3 | g |
| Sugars | 3 | g |
| Cholesterol | 100 | mg |
| Sodium | 335 | mg |
| Potassium | 395 | mg |
| Protein | 12 | g |
| Phosphorus | 155 | mg |
| Choices: Starch 1, Vegetable 1, Lean Meat 1, Fat 0.5 | ||
- Makes: 6 servings
- Serving Size: 1/6 frittata
- Preparation Time: 15 minutes
- Cooking Time: 12 minutes
Ingredients
| 3 | large | eggs |
| 6 | egg whites | |
| 1/2 | tsp. | fine sea salt |
| 1/2 | tsp. | ground black pepper or crushed red pepper flakes |
| 1 | cup | basil leaves, chopped |
| 1/4 | cup | oregano leaves, chopped |
| 1/2 | cup | grated parmigiano-reggiano cheese |
| 3 | cups | sliced cherry or grape tomatoes |
| 1/2 | lb. | cooked spaghetti |
| Extra virgin olive oil spray | ||
| Additional parmigiano-reggiano for garnish (optional) |
Directions
- Whisk the eggs and egg whites in a large mixing bowl. Add the salt, pepper, basil, oregano, and 1/2 cup of cheese. Mix well. Add the tomatoes and spaghetti and mix well.
- Lightly coat a sauté pan with extra virgin olive oil spray. Add the egg mixture. Cook over medium-high heat for about 7 minutes, or until the bottom is golden. Place a dinner plate on top of the sauté pan. Turn the pan over so that the frittata slides, cooked side up, onto the plate. Slide the frittata back into the sauté pan and cook until the second side is golden, about 4 to 5 minutes. You can cover the pan to cook the frittata more quickly.
- Once done, remove to a plate and sprinkle with extra grated cheese, if desired. Cover to melt the cheese and keep the frittata warm. Cut into wedges and serve.
Adapted from The Healthy Home Cookbook: Diabetes-Friendly Recipes for Holidays, Parties, and Everyday Celebration by Barbara Seelig-Brown
