Recipe: Frittata Primavera (serves 1)
Breakfast and BrunchFRITTATA PRIMAVERA
Olive-oil spray
1 cup red onion, sliced
1 medium garlic clove, crushed
1/2 medium green bell pepper, sliced
1 cup mushrooms, sliced
1 whole egg
2 egg whites
1/4 cup torn fresh basil
1/2 cup skim milk
Salt and freshly ground black pepper (to taste)
1 tablespoon grated Parmesan cheese
Preheat the broiler.
Heat a nonstick skillet over medium-high heat and spritz with olive-oil spray. Add the onion, garlic, pepper and mushrooms, and saute for 5 minutes.
Mix together the egg, egg whites, basil and milk. Add salt and pepper to taste, then pour the egg mixture into the skillet and toss the vegetables to spread the mixture throughout the pan. Turn the heat to low and cook for about 5 to 10 minutes.
Sprinkle Parmesan on top and broil until the top is set.
Makes 1 serving
Source: The Portion Plan by Linda Gassenheimer
Olive-oil spray
1 cup red onion, sliced
1 medium garlic clove, crushed
1/2 medium green bell pepper, sliced
1 cup mushrooms, sliced
1 whole egg
2 egg whites
1/4 cup torn fresh basil
1/2 cup skim milk
Salt and freshly ground black pepper (to taste)
1 tablespoon grated Parmesan cheese
Preheat the broiler.
Heat a nonstick skillet over medium-high heat and spritz with olive-oil spray. Add the onion, garlic, pepper and mushrooms, and saute for 5 minutes.
Mix together the egg, egg whites, basil and milk. Add salt and pepper to taste, then pour the egg mixture into the skillet and toss the vegetables to spread the mixture throughout the pan. Turn the heat to low and cook for about 5 to 10 minutes.
Sprinkle Parmesan on top and broil until the top is set.
Makes 1 serving
Source: The Portion Plan by Linda Gassenheimer
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