The key to this not so frivolous frittata is using a well seasoned cast iron 12″ round skillet to start on the stove top then finish in a preheated 400 degree oven. High in protein, fiber and calcium and low in carbohydrates, this coupled with a piece of whole grain toast will keep you full for hours! For leftovers, make a wonderful lunch or dinner by warming up a 4″ slice and putting it in a whole grain tortilla with some arugula, small amount of salsa and avocado.
- 8 eggs
- 1 cup egg whites
- 3/4 c plain fat free Greek yogurt
- 1 tsp turmeric
- ½ tsp salt
- Lots of cracked pepper
- 2 packages chopped frozen broccoli thawed
- 1 chopped onion
- ¾ c reduced fat Cabot shredded cheddar
- 1 tsp canola oil
On stove top sauté onion in canola oil for a few minutes until slightly browned and caramelized, then add broccoli. Cook until al dente. Blend Greek yogurt with a few of the eggs then add the rest of the eggs, egg whites and spices. Pour over the veggies and sprinkle with the cheddar cheese. Bake in 400 oven for 30 minutes or until fork comes out clean. Serves 8.
This yields about 6-8 servings