I love to make Fritattas. A Frittata is a flat Italian-style omelet that's usually prepared in a cast-iron skillet, and finished in an oven. .The Frittata is good for brunch because you can serve a lot of people. Besides the eggs and cheese, you can customize them using whatever yo have in your fridge or pantry. I had bought extra eggs around Easter, and needed to use them, before their date expired. I also had some mushrooms, a zucchini, and red bell pepper, just begging to be used before they went bad. Voila, there is an easy dinner, breakfast, or lunch.
Besides being easy to make, this is a healthy Frittata recipe that has 4 eggs, four egg whites, only 1/4 cup of cheese, and the veggies are sauteed in Smart Balance. I used shredded Parmesan cheese 20 calories per 2 tsp., and is low in fat. You can't get much healthier than this for dinner. Add a salad and maybe some fruit, and this is a healthy, easy dinner. Enjoy!
Mushroom, Zucchini, and Red Bell Pepper Frittata
Adapted from Liv Life
Vegetable oil cooking spray
I Tbsp of Smart Balance or butter
1/4 cup onion, finely diced
1 clove, garlic sliced thin
8 oz sliced mushrooms I used white button mushrooms
1 medium Zucchini, sliced and quartered
1 Red Bell Pepper, sliced in small strips
4 whole eggs
4 egg whites
1/4 cup grated Asiago or Parmesan
2 tablespoons chopped fresh basil. or 1 tsp dried basil
1/8 teaspoon freshly ground black pepper
Heat oven to 425°F. Coat 1 10” ovenproof skillet with cooking spray and set aside. Heat Smart Balance in a skillet over medium heat. Cook onion and garlic until soft but not brown, about 2 to 3 minutes. Add sliced Mushrooms and sautee, until liquid is released. Stir in sliced zucchini and sliced red pepper. Continue cooking, until just soft. 2-3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a large bowl. Stir in cheese, basil, and pepper. Pour the egg mixture into skillet, stir, and bake until puffed and firm in the center, 12 to 14 minutes.