Onion and Herb Frittata
This frittata uses a combination of whole eggs and eggs whites for volume. Fresh spring herbs and an aromatic onion add a flavorful punch without tacking on additional calories.
- 1 tablespoon olive oil, divided
- 1 cup chopped onion
- 2 whole eggs
- 5 egg whites
- 1/2 cup fresh minced basil
- 2 tablespoons fresh minced chives
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hot sauce
- 2 tablespoons freshly grated Parmesan cheese
- Preheat the oven to 350 degrees F. In a large ovenproof skillet, heat 1/2 tbsp of the olive oil over medium heat. Add the onion and saute for 5 to 7 minutes, until soft. Remove the onion from the skillet; set aside.
- In a medium mixing bowl, combine and beat the whole eggs, egg whites, basil, chives, salt, pepper, and hot sauce. Fold in the sauteed onion.
- Add the remaining oil to the skillet; turn the heat to medium low. Pour in the egg mixture and let it cook undisturbed for about 10 minutes, until the bottom is set.
- Transfer the skillet to the oven. Bake the frittata 10 to 12 minutes, until the top is set. Turn the oven to broil. Sprinkle the Parmesan cheese on top of the frittata. Broil just until the cheese melts and the top is golden brown.
- Recipe provided by Robyn Webb, Food Editor at Diabetes Forecast Magazine
Per serving: 90 kcal cal., 5 g fat (1.5 g sat. fat), 3 g carb., 1 g fiber, 1 g sugar, 7 g pro.. Percent Daily Values are based on a 2,000 calorie diet