Healthy Recipe: Frittata With Grape Tomatoes and Mixed Green Salad
Give your home menu a new look by customizing this low-calorie recipe with your favorite vegetables.
3 large eggs
2 tablespoons shredded Parmesan cheese
8 grape tomatoes, each sliced in half
2 teaspoons dried or fresh herbs (basil and thyme are good options; be sure to mince the herbs if they’re fresh)
2 tablespoons olive oil
2 cups mixed greens
¼ sliced avocado
A few tomatoes or other assorted vegetables
1 tablespoon balsamic vinaigrette
Preheat oven to 370 degrees.
Crack eggs into bowl, then whisk until yolks and whites are completely incorporated. The mixture should be slightly pale.
Over medium-high heat in 6- to 8-inch nonstick, oven-safe pan, sauté tomatoes and herbs in olive oil until tomatoes are slightly caramelized (about 2-3 minutes). Mix parmesan cheese with eggs and add to pan. Let eggs cook in pan for 1-2 minutes or until eggs begin to set, then place pan in preheated oven. Bake for 5-10 minutes or until eggs are set and thermometer shows internal temperature of 180 degrees.
Mix salad greens and vegetables in small bowl, then toss with balsamic vinaigrette. Remove frittata from pan by sliding onto cutting board, then cut in half.
Place 1 cup salad and half the frittata on plate. Garnish salad with sliced avocado and enjoy!
Total fat: 26.4 grams
Saturated fat: 6.4 grams
Polyunsaturated fat: 1.4 grams
Monounsaturated fat: 12.1 grams
Cholesterol: 320.5 milligrams
Sodium: 304.4 milligrams
Potassium: 104.5 milligrams
Carbohydrates: 5.3 grams
Dietary fiber: 2.2 grams
Sugars: 1.2 grams
Protein: 11.9 grams