Zucchini, Roasted Red Bell Pepper, and Goat Cheese Frittata
Number of Servings:
4 egg whites
1⁄2 tsp salt
2 Tbsp olive oil
1 garlic clove, minced
1⁄2 cup chopped roasted red bell pepper
2 small zucchinis, shredded
3⁄4 cup crumbled soft goat cheese
Preheat oven to 400°.
In a large bowl, whisk together eggs, egg whites, and salt.
Heat oil in a large ovenproof nonstick skillet over medium heat. Add garlic and sauté for 1 minute. Add red bell pepper and zucchini. Cook for 2 minutes. Pour egg mixture over vegetables and cook over medium heat without stirring for 3 minutes.
Transfer pan to oven and set timer for 5 minutes. When 5 minutes are up, remove pan from oven and sprinkle goat cheese over top of frittata. Return pan to oven and set timer for an additional 5 minutes.
After 5 minutes, check frittata. If it’s set (center is puffy and edges are slightly browned), remove it from oven. If not, bake it for an additional few minutes until done.
247 Calories, 16 g Protein, 5 g Carbohydrates, 1 g Fiber, 18 g Total fat (7 g sat), 524 mg Sodium, ★★★★★ Vitamin C, ★★★ Vitamin B2 (riboflavin), Phosphorus, ★★ Vitamin A, ★ Vitamin B6, K, Iron, Potassium
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