We love eggs because they are one of the best protein foods! Combining whole eggs with egg whites makes this recipe nutritious and bariatric friendly! Enjoy anytime of the day or make ahead for your busy week!
• 2 tsp olive oil
• 1 medium onion, diced
• 1-1/2 cups (7 oz) zucchini, diced into matchsticks
• 4 large eggs
• 4 large egg whites
• 1/4 cup Asiago cheese, grated
• salt and fresh pepper
• 2 medium (about 8 oz) vine ripe tomatoes, cored and thinly sliced crosswise
Preheat oven to 400°F.
Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.
In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.
Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.
Recipe by Skinnytaste.com
Servings: 4 • Size: 1/4 • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 172 • Fat: 10 g • Carb: 8 g • Fiber: 2 g • Protein: 13 g • Sugar: 3 g
Sodium: 204 mg • Cholest: 186 mg