Herbed Frittata with Edamame
July 16th, 2010 by Elise | Printer friendly version
Leave a reply »
I used egg whites instead of whole eggs to lower the calories in this frittata. It contains green onions and fresh cilantro that add plenty of flavor so you wont miss the fat. The addition of edamame and fresh grated carrot makes this an unusual and very tasty breakfast dish.
230 calories; g protein; g carbohydrates; 14g fat; 36 mg cholesterol; 600 mg sodium; 1g fiber
Makes 4 servings
- 16 egg whites or 1 1/2 cups egg substitute
- 3 green onions
- 1/2 cup feta cheese
- 1/2 cup cheddar cheese
- 1 medium carrot, shredded
- 1 cup edamame
- 1/4 cup cilantro
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the broiler.
- Whisk the egg whites, green onions, cilantro, salt and black pepper until well combined.
- Warm the olive oil in a 12 inch skillet over medium heat. Add the egg mixture and cook until the bottom of the fritatta looks fairly set.
- Transfer the pan to the broiler and cook for an additional 1 to 2 minutes, or until the fritatta has set completely. Top with cheese and put back under the broiler until melted.
- Cut the fritata into 4 wedges. Serve topped with edamame and shredded carrot.