Summer Vegetable Frittata

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Makes: 4 servings adjust
Easy to make and healthy. Only 169 calories per serving.

Directions
 

Step 1

Preheat broiler with oven rack in the middle position.

Ingredients

  • 1⁄2 slice Whole Wheat Bread

Step 2

Place the bread in the bowl of a food processor and pulse until fine bread crumbs form. Set aside.

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Leek, sliced into half-moons (about 1-1.5 cups)
  • 1 Zucchini, medium; sliced into half-moons (about 2 cups)
  • 8 Cherry Tomatoes, red and yellow; halved (1 cup)

Step 3

In at 10-inch oven-safe nonstick skillet, heat oil on medium-high. Add leek and zucchini and suate until softened, 2-3 minutes. Add tomatoes and saute for 1 minute, until heated through. Reduce heat to medium.

Ingredients

  • 1 1⁄2 cups Egg Whites
  • 1⁄4 cup Fresh Basil, sliced
  • 1 teaspoon Ground Dry Mustard
  • 1⁄2 teaspoon Dried Dill
  • 1⁄4 teaspoon Ground Black Pepper

Step 4

In a medium bowl, add egg whites. Whisk in basil, mustard powder, dill and pepper. Pour egg white mixture over vegetables in skillet. Cook, using a rubber spatula to stir and push egg from edges to center of skillet so liquid can run underneath. Redistribute vegetables and basil evenly around skillet as needed. Cook until egg whites are almost set, about 3 minutes (egg whites should be a bit wet on top, but otherwise set throughout).

Ingredients

  • 1 ounce Soft Goat Cheese

Step 5

Drop dollops of cheese onto mixture, distributing evenly. Scatter bread crumbs evenly over top.
 

Step 6

Place skillet on middle oven rack beneath broiler. Broil until bread crumbs are toasted and egg whites are completely set, 4-5 minutes.
 

Step 7

Remove skillet and let frittata sit for 2-3 minutes. Gently run spatula around edge and underneath frittata and carefully slide onto a cutting board or serving platter. Slice frittata into 4 wedges and serve immediately. Garnish with a sprig of basil, if desired.
 

Step 8

Enjoy!
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