Recipe: Versatile Veggie Frittata

The frittata, one of the easiest recipes ever. The nice thing about these babies is you can eat them for breakfast, lunch or dinner. You can even make ahead of time and reheat a slice for breakfast if you have to wake up at the crack of dawn like me (I like to get as much sleep in as possible so saving time is a good thing!). Another thing about this recipe is you can make it your very own easily. Add whatever your favorite veggies, meats and cheeses and have fun experimenting. I got this recipe and pics from http://www.skinnytaste.com/ (it is a blog I follow with awesome recipes). I added mushrooms, spinach and tomatoes to her version. 




Versatile Veggie Frittata





Servings: 4 servings • Time: 20 minutes • Points: 3 ww points

• 1/2 small white onion, thinly sliced rings
• 1 small red pepper, diced
• 1 cup zucchini, diced into matchsticks (I also used a handful of mushrooms, spinach and chopped de-seeded tomatoes)
• 3 eggs
• 5 large egg whites
• 1 tbsp fat free half and half (I used some soy milk instead)
• 1/4 cup parmesan cheese, grated
• 1 tbsp olive oil
• salt and fresh pepper (go light on the salt if you use parmesan, parmesan is on the salty side usually)

Preheat oven to 350°.
Over medium heat, heat oil in a large skillet (make sure you use an oven-safe pan, or just transfer in a baking dish right before putting in oven). Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini.Season with salt and pepper and cook 3 more minutes stirring occasionally.

In a medium bowl whisk eggs, egg whites, parmesan, half and half, salt, and pepper.
Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 equal wedges.