Tuesday, January 10, 2012

Herb and Feta Frittata

Herb and Feta Frittata

Makes 4 servings

Calories about 225
Protein about 17 grams

8 large eggs or egg substitute or 4 whole eggs and 8 egg whites
1 cup low fat feta cheese (My favorite is tomato basil or fire roasted tomato, but it is not reduced fat)
1/3 cup loosely packed fresh parsley or basil leaves washed patted dry and chopped
1/4 cup skim milk
2 tbsp dried thyme
1/2 tsp pepper
1 small tomato diced, try to drain off as much of the juice as possible after you chop the tomato

Pre heat oven to 400

spray a 10 inch oven safe skillet, mix all ingredients and pour into hot skillet, do not stir, cook about 3-4 minutes on the stove top until it starts to set

Place in the oven and cook 12-15 minutes

If you do not have an oven safe skillet, you could cook the eggs mixture 4-5 minutes in a well sprayed skillet, and carefully transfer by sliding the partially set egg into a sprayed pie pan

To serve cut into wedges

No comments:

Post a Comment