16 Flares Twitter 2 Facebook 2 Google+ 0 Email -- Pin It Share 12 LinkedIn 0 16 Flares ×

Ingredients (4 servings)

  • 4 large eggs
  • 1 cup liquid egg whites
  • 1/3 cup basil pesto
  • coarse salt and pepper
  • 1 cup (4 ounces) shredded light mozzarella (such as Trader Joe’s), divided
  • 1 teaspoon olive oil
  • 2 small tomatoes, thinly sliced

Instructions

  • Preheat oven to 425° F. In a large bowl, lightly beat eggs. Stir in egg whites, pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella. In a 10-inch nonstick skillet, heat oil over medium-high. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.
  • Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes; run a rubber spatula around edge and beneath frittata before transferring to a cutting board. Cut into wedges and serve.

Units per serving:

  • Protein: 3
  • Condiment: 2

Nutrition facts per serving:

  • 236 Calories (144 calories from fat)
  • 16g Fat
  • 20g Protein
  • 3g Net Carbs

Original recipe from the Martha Stewart EVERYDAY FOOD magazine iPad app. A healthy adaptation by Greenlite Medicine.

16 Flares Twitter 2 Facebook 2 Google+ 0 Email -- Pin It Share 12 LinkedIn 0 16 Flares ×
Comments
pingbacks / trackbacks

Leave a Comment