Thursday, July 17, 2008
Good Morning Frittata
Diabetic Cooking July/August 2003
4 eggs, beaten
2 eggs whites, beaten
1/4 c. shredded fresh basil
2 T. low-fat milk
1/4 t. salt
1/8 t. black pepper
2 t. olive oil
2 c. halved and sliced zucchini
1 c. diced sweet onion
1 can (6 oz.) California Ripe Olives, drained and halved
1/2 c. roasted red bell peppers, sliced into 1/4 in. strips
1/4 c. grated fontina or Parmesan cheese
1. Preheat oven to 400 degrees. In a medium-sized mixing bowl, whisk together eggs, egg whites, basil, milk, salt, and pepper. Set aside.
2. Heat oil in a 10-in. oven-proof skillet over medium heat. Add zucchini and onions and cook for 5 to 6 minutes or until tender. Mix in 1 c. olives and red bell peppers. Remove from heat and stir into egg mixture.
3. Pour egg and vegetable mixture back into pan. Turn heat to medium-high and cook for 3 to 5 minutes until eggs are set on the bottom. Sprinkle the top of the frittata with grated cheese and remaining olives. Place frittata in oven for 13 to 15 minutes or until cooked through.
4. Cool slightly and cut into 6 wedges. Serve with crusty country bread.
Makes 6 servings