Garden Frittata
This time of year my garden is loaded with fresh herbs, just begging to be picked and added to some of my favorite recipes.
Unlike a French omelet, which is usually made for one, an Italian frittata can serve several people. Frittata’s can also be sliced into single portions and frozen for the week making for an easy breakfast. Just heat it in the microwave!
The best part is it’s a fabulous way to use the fresh rosemary, leeks, and basil growing right outside your front door.
This summer garden recipe is courtesy of Atkins, and is part of their 2 week menu.
Garden Frittata
Ingredients:
- 3 tablespoons extra virgin olive oil
- 2 small leeks, white part and 1 green, washed and thinly sliced
- 8 small cauliflower florets cut into small pieces
- 1/4 cup fresh mushrooms, quartered
- 8 eggs, lightly beaten
- 2 tablespoons basil, thinly sliced
- 1/2 teaspoon dried rosemary, crumbled
- 3 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Directions:
- Heat broiler. Heat oil in a medium non-stick skillet over medium heat. Add leeks and cauliflower; sauté until crisp-tender, about 10 minutes.
- Add mushrooms; cook 5 minutes, until mushrooms begin to give off liquid. Reduce heat to low. Pour eggs into skillet, stirring slightly. Add herbs and salt and pepper to taste.
- Cook, stirring frequently, until eggs begin to form small curds and set. Add cheese and lightly press into egg mixture with a spatula.
- Place skillet under broiler; cook until top is set but not brown, about 1 minute. Cool slightly. To remove frittata whole, tip skillet to one side and use a spatula to loosen edges. Slide onto a serving platter; cut into wedges.
Nutritional Information Per Serving:
Net Carbs: 4 grams Total
Carbs: 5 grams
Fiber: 1 gram
Protein: 10 grams
Fat: 15 grams
Calories: 197
Makes: 6 servings
Prep Time: 15 minutes
Total Time: 35 minutes