This flavorful frittata includes a trio of eggs, onions and scallions, and is complemented with herbs.
Author: American Institute for Cancer Research - www.aicr.org
Serves: 4 person(s)
Preparation Time: 15 mins
3 large egg whites
1/4 cup chopped basil leaves
1/3 cup chopped dill
1/4 cup chopped flat-leaf parsley
1/4 cup chopped scallions
1/2 cup low-fat (1%) cottage cheese
1/2 tsp salt
1 generous pinch of ground black pepper
2 Tbsp extra-virgin olive oil
1/4 cup finely chopped red onion
Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Spread the onions over the bottom of the pan and cook until they are translucent, 2 minutes, reducing the heat to medium if necessary to avoid browning.
Increase the heat to medium-high and add the remaining oil, drizzling it around the edge of the pan and gently swirling the pan to coat the lower sides. Pour in the egg mixture. As the egg sets, keep running a spatula around the edges to keep the frittata loose. Also lift the edge of the cooked egg so uncooked egg can run underneath. When the bottom of the frittata is just browned, cover with lid and cook until frittata begins to set, about 5 minutes. Slide it onto a serving plate. (* See note)
Cool the frittata for 10 minutes, cut it into wedges, and serve warm. Or let it cool before cutting and serve at room temperature.
* Note: If you prefer, preheat the broiler and cook the frittata in a skillet that can go under the broiler. When it is set, slide the pan under the broiler to cook the top, 1 to 2 minutes, watching carefully so it does not burn.
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