Adapted from 101 Cookbooks
1/2 yellow onion, sliced
1 small zucchini, cut into thin circles
1 small red potato, cut into thin circles
2 teaspoons olive oil
4 egg whites
1 tablespoon milk
1 oz soft goat cheese
salt and pepper
Preheat oven to 350. Heat 1/2 teaspoon oil in a small saute pan. Add onion and cook until soft and golden, about 10 minutes. Remove onion. Add additional 1/2 teaspoon oil and place potatoes in a single layer in the skillet. Cook about 3 minutes, until soft and browned. Flip and continue cooking on other side for 2-3 minutes. Remove potatoes from pan. Add another 1/2 teaspoon of olive oil to your saute pan and cook zucchini about 4 minutes, until soft. Remove zucchini from pan. Whisk milk into egg whites and heat remaining 1/2 teaspoon olive oil in pan. Add egg whites and cook about 4 minutes, or until just set (as sides begin to cook, lift them up with a spatula to allow uncooked egg to make contact with the pan). Arrange onion, potato and zucchini atop egg whites, and place in the oven. Bake about 8 minutes, or until egg is fully cooked and vegetables are soft and browned. Dot top of fritatta with goat cheese, and bake an additional 2 minutes. Season with salt and pepper and serve.
Nutrition Information: Approximately 355 calories, 14 grams of fat (4.5 grams saturated), 38 g carbohydrates, 6 g fiber, 9 g sugar and 25 g protein per serving.
3 comments:
How funny! There is something about DD. I love fritattas, they are so easy to make and so delicious.
I am so tired of trying to think of weekend breakfast ideas... this looks like a good choice!
That sounds so good! I would have gone for the fritatta over the donuts any day. :-)
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