Egg White Veggie Frittata
Submitted by: Cameron Nola
Serving Size: 8
Nutritional Information: 90 calories, 5g fat, 2g saturated fat, 10mg cholesterol, 210mg sodium, 4g carbohydrates, 1g fiber, 8g protein
2 small zucchini (cut in thin slices)
10 eggs whipped
1/2 Cup grated gruyere cheese
1/4 Cup grated parmesan cheese
2 cloves minced garlic
1 large leek sliced
1 yellow onion thinly sliced
1 Tablespoon olive oil
2 large handfuls baby spinach
3 Tablespoons chopped parsley
pinch of black pepper and sea salt
Preheat oven to 350 degrees.
Heat 1 Tablespoon olive oil in saut� pan and cook leeks and garlic until soft over medium heat.
Add zucchini and chopped onions and saut� for another few minutes.
Add the spinach and season with sea salt and black pepper to taste.
Add parsley and take away from heat.
Arrange the vegetables in a medium skillet.
Whip the eggs with a fork and mix in both cheeses.
Pour the egg mix into the skillet and gently stir with the vegetables.
Cook for 20-30 minutes until set and golden.