This recipe comes from one of my favorite “skinny” food blogs, Skinny Taste.
- 1 white onion, thinly sliced rings
- 1 medium red pepper, diced
- 1 1/2 cups zucchini, diced into matchsticks
- 4 large eggs
- 4 large egg whites
- 1/4 cup parmesan cheese, grated
- 2 tsp olive oil
- salt and fresh pepper
Preheat oven to 400°. Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini. Season with salt and pepper and cook 3 more minutes stirring occasionally.
In a medium bowl whisk eggs, egg whites, parmesan, salt and pepper.
Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 10-15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces. Makes 4 servings.
Nutrition: Serving Size: 1/4th • Calories: 157.7 • Fat: 9.3 g • Protein: 14.6 g • Carb: 5.7 g • Fiber: 1.6 g • Sodium: 243 mg (without salt)