Serving Size: 1/6 of mixture
1 tbs extra virgin olive oil1/2 cup diced onion
1 lg. zucchini
1 cup bunched baby spinach
1/4 cup sun-dried tomatoes
1/4 cup roasted red peppers
1 lg. garlic clove minced
6 eggs
6 egg whites
1/4 cup almond milk
1 tbs fresh parsley
1 tbs fresh basal
3/4 cup goat cheese
Nutritional Value
Calories: 250
Fat: 13g
Carbohydrates: 17g
Protein: 16g
Method
1 Preheat oven to 400°F.
2 In a mixing bowl, whisk together eggs and milk. Add in chopped sun-dried tomatoes, basal and parsley. Set aside.
3 Sauté onions and garlic in olive oil in an oven-proof, stick-free skillet, about 1 minute on medium heat. Add spinach, roasted red peppers and zucchini and cook for another minute.
4 Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath and continue cooking until approximately half the mixture is set, around 4 minutes.
5 Sprinkle bits of goat cheese over the top, wrap the handle of the pan in foil and put the whole pan in the oven. Bake for 20 minutes, until frittata is puffy and golden. Allow to cool for several minutes.
