This one was long on vegetables and short on eggs: that'd been the intent, calorie-wise, but I missed the extra egg, missed the extra creaminess from a bit of cheese.
Still, twas quite good. And there's no reason to despair: the next one will be different because the leftovers in the vegetable bin are never the same.
LIGHT SUMMER FRITTATA
Hands-on time: 20 minutes
Time to table: 30 minutes
1 tablespoon butter
1/2 a medium zucchini, diced
1/2 a yellow pepper, diced
1 teaspoon garlic
1 large tomato, diced
3 egg whites
1/2 cup fresh ricotta
Salt & pepper
Heat an oven-proof skillet over MEDIUM HIGH. Add the butter. When it's hot, add the zucchini and pepper and saute for 2 - 3 minutes. Add the garlic and tomato and let simmer until the vegetables are cooked through and the tomato liquid has cooked down.
Meanwhile, whisk together the eggs, the whites (save the yolks for something else) and the ricotta. Add salt and pepper to taste.
Preheat the BROILER and reduce the stovetop's heat to MEDIUM. Pour the egg mixture over the vegetables. As the egg begins to set, use a spatula to gently push the egg from the outer rim toward the center, letting uncooked egg fill those spots but keeping the frittata relatively flat with no mound in the center. Once the egg is really beginning to set, let it cook undisturbed for 4 - 5 minutes. Transfer the frittata to the broiler and cook 2 - 3 minutes until the top is completely cooked and not at all runny. Slice and serve immediately.
Per Serving: 154 Cal (58% from Fat, 28% from Protein, 14% from Carb); 11 g Protein; 10 g Tot Fat; 5 g Sat Fat; 6 g Carb; 1 g Fiber; 94 mg Calcium; 1 mg Iron; 114 mg Sodium; 146 mg Cholesterol, Weight Watchers 4 points
- If your skillet has a wooden handle, cover it with foil before putting it into the oven.