This Weeks Iowa Egg Council Recipe

Egg White Veggie Frittata

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

    

INGREDIENTS

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

DIRECTIONS

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.

Serve warm.


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