This rustic, Mediterranean-inspired dish never fails to satisfy tastebuds-whether they’re your own or your guests’. Try this healthy version to cut down on the egg yolks and the oil to reduce the fat content-without cutting down on great taste!
You will need:
Nonstick vegetable oil cooking spray
1/2 cup diced red bell pepper
1-1/2 cups fresh baby spinach, loosely packed
1 whole egg
3 egg whites
2 Tbsp. reduced-fat crumbled feta cheese
Dash of pepper
1 slice whole-grain toast
In a bowl, blend whole egg and eg whites with a whisk. Stir in feta and add pepper to taste; set aside.
Coat an 8-inch skillet with nonstick vegetable oil cooking spray; heat on high.
Add red bell pepper; cook about 5 minutes or until just tender.
Add spinach and saute 2 minutes until leaves are wilted but still bright green.
Pour egg mixture over vegetables. Cook on medium heat until eggs set.
remove from heat. PLace a plate on top of the skillet and invert so frittata falls onto plate. Re-spray skillet with nonstick vegetable oil cooking spray and return to heat to brown other side, about 1 minute.
Serve with an orange and one slice of whole-grain toast. (1 serving)
To accomodate guests, double or triple the amount of ingredients as needed. Make one frittata at a time, keeping each frittata warm in a 200-degree oven on an oven-safe plate until all are completed. Cooking a single frittata in an oversized skillet is not recommended; using a skillet that is too large can make flipping the frittata difficult.
Serving Size: 1 frittata (plus one slice of shole-grain toast and one orange)
Fat Total: 3g
Saturated Fat: 3g
Enjoy! I’ll continue to share more recipes for fat loss like this one from BeachBody. If you have one you would like to share, let me know.