As a child, it was always a fun, topsy-turvy treat to have “breakfast for dinner” by way of pancakes and eggs – but there’s absolutely no reason the deliciousness of that great idea should be in your past. Pancakes for dinner are always a winner, but if you’re looking for a lighter, healthier and significantly more elegant option, enter the frittata. Of course this delicious veggie egg dish would naturally be perfect for breakfast, but one-pot meals that save time are always a bonus towards the end of the day.
You can make this as is, but if you want to “bulk” it up a little bit, I actually added ham and layered the bottom of the skillet with thinly sliced (mandoline-style) potatoes, as noted below. Served with a side salad, your belly will be fully satisfied (which is shocking as one serving is well under 200 calories, even with my added extras).
With the seemingly fancy flipping that frittata-making requires, I had my doubts that this would turn out – but it was absolutely beautiful and help together perfectly as an “egg pie” out of the pan. The best part is that it reheats deliciously – dinner one night can be breakfast, lunch or dinner for the next few, as well!
Mushroom, Pepper and Fontina Frittata
Original recipe from health.com
Prep: 15 minutes; Cook: 28 minutes. You’ll need a large, oven-safe skillet. Nonstick makes it easier to flip the frittata out of the pan.
- 2 tablespoons olive oil
- 1 thinly sliced onion
- 1 thinly sliced green bell pepper
- 1 cup sliced mushrooms
- 1 garlic clove, minced
- 8 large eggs
- 2 large egg whites
- 1/3 cup 1% low-fat milk
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh or 1 teaspoon dried basil
- 1 1/2 tablespoons butter
- 1 cup cherry tomatoes, halved
- 1 cup fontina cheese, cut into small cubes (about 5 ounces)
Optional extras (additional calories):
- 1/2 cup diced, cooked ham (or chicken, turkey or sausage)
- 1 thinly sliced potato
1. Heat oil in a 10-inch, oven-safe skillet or sauté pan. Add onion and pepper; sauté over medium heat 5 minutes, stirring frequently. Add mushrooms, cover, and sauté 3 minutes, stirring several times. Add garlic, and sauté 1 additional minute. Remove vegetable mixture from heat, and transfer to a plate to cool briefly. Wipe pan with paper towels, and return to stove.
2. Combine eggs, egg whites, milk, salt, pepper, and basil in a large bowl, stirring with a whisk until well blended; set aside. Heat skillet over medium heat for 2-3 minutes and add butter, swirling pan to melt butter evenly. If adding potato “crust”, line the bottom with 1 layer potato slices. Add vegetables and ham (if using) to egg mixture in bowl, stir, and carefully pour entire mixture into heated skillet. Scatter cherry tomatoes and cheese over egg mixture (do not stir).
3. Cook frittata gently over medium-low heat 15-18 minutes or untilit is cooked most of the way through. To finish cooking the top, preheat broiler and place the frittata about 6-8 inches from heat for 2-4 minutes (watch frittata carefully to ensure that it doesn’t burn).
4. Remove frittata from oven, cool on a wire rack for 5 minutes, and shake pan rapidly back and forth to loosen. Cool a few more minutes, then carefully put a plate over the frittata and invert it onto the plate. Invert it again onto another plate so the frittata is right side up. Refrigerate until ready to serve.
|Calories per serving:
|Fat per serving:
|Saturated fat per serving:
|Monounsaturated fat per serving:
|Polyunsaturated fat per serving:
|Protein per serving:
|Carbohydrates per serving:
|Fiber per serving:
|Cholesterol per serving:
|Iron per serving:
|Sodium per serving:
|Calcium per serving: