tomato broccoli frittata

If you like, replace the feta cheese with Fontina, Parmesan, or goat cheese.
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RELATED CATEGORIES:
Breakfast and Brunch, Breakfast Frittatas, Broccoli, Casseroles, Diabetic,Eggs, Healthy
Breakfast, Healthy Cooking, Healthy Meals, Heart Healthy,Low Calorie, Low Carb, Low
Fat, Low Sodium, Seasonal, Summer,Summer
Vegetables, Tomatoes, Vegetables, Vegetarian, Vegetarian Egg

Recipe from
SERVINGS
4

PREP TIME
20 mins
ingredients
6 egg whites
3 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup crumbled reduced-fat feta cheese or regular feta cheese
2 cups small broccoli florets
2 tablespoons finely chopped shallots
1 teaspoon olive oil
1 1/4 cups cherry tomatoes, quartered
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directions
1.
Preheat broiler. In a medium bowl, whisk together egg whites, eggs, salt, and pepper.
Stir in cheese; set aside.
2.
In a large broilerproof skillet, cook broccoli and shallots in hot oil over medium heat for
8 to 10 minutes or just until tender, stirring occasionally. Pour egg mixture over the
broccoli mixture in skillet. Cook over medium-low heat. As mixture sets, run a spatula
around the edge of the skillet, lifting egg mixture so uncooked portion flows
underneath. Continue cooking and lifting edges until egg mixture is almost set (surface
will be moist). Arrange tomatoes on top of egg mixture.
3.
Broil 4 to 5 inches from the heat about 5 minutes or until center is set. Let stand for 5
minutes before serving. Cut into four wedges.

NUTRITION INFORMATION
Per Serving: cal. (kcal) 134, Fat, total (g) 6, chol. (mg) 161, sat. fat (g) 2, carb. (g) 7,
Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro.
(g) 14, vit. A (IU) 1068,98, vit. C (mg) 47,24, Thiamin (mg) 0,09, Riboflavin
(mg) 0,47, Niacin (mg) 0,79, Pyridoxine (Vit. B6) (mg) 0,2, Folate (g) 60,48,
Cobalamin (Vit. B12) (g) 0,55, sodium (mg) 416, Potassium (mg) 426, calcium
(mg) 80,77, iron (mg) 1,26, Vegetables () 1, Lean Meat () 2, Carb Choice () 0,5,
Percent Daily Values are based on a 2,000 calorie diet