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Italian Frittata

Italian Frittata

Nutrition Facts
  • cal. (kcal) 395
  • Makes: 4 servings
  • Prep: 5 mins
  • Cook: 10 mins
  • Bake: 15 mins at 400°F
  • Broil: 3 mins (optional)
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Ingredients

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  • 3/4 pound all-purpose potatoes, shredded
  • 7 large eggs
  • 5 large egg whites
  • 1/3 cup skim or low-fat milk
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 plum tomatoes, seeded and diced
  • 1/2 cup fresh basil, sliced
  • 6 ounces fresh mozzarella, cubed (about 3/4 cup)
  • 2 tablespoons grated Parmesan
  • Green salad, for serving

Directions

  1. Heat oven to 400 degrees . Place shredded potatoes in a colander and rinse with cool water. Drain and press dry with paper towels. In a large bowl, whisk eggs, egg whites, skim milk, mustard, 1/2 tsp of the salt and the pepper.
  2. Heat oil in a 10-inch nonstick oven-safe skillet over medium-high heat. Add drained potatoes and cook, stirring frequently, 5 minutes. Sprinkle with remaining 1/4 tsp salt.
  3. Fold in diced tomatoes and half the basil. Pour in egg mixture; reduce heat to medium. Scatter in mozzarella.
  4. Cook 5 minutes, occasionally running a spatula between egg mixture and edge of pan. Sprinkle with Parmesan and transfer to oven. Bake at 400 degrees for 15 minutes or until 160 degrees and set in center. Broil on high for 3 minutes (if desired) to brown. Top with remaining 1/4 cup basil and serve with a green salad alongside.

Nutrition Information for Italian Frittata

Servings Per Recipe: 4
PER SERVING: 395 cal., 22 g total fat (10 g sat. fat), 363 mg chol., 776 mg sodium, 20 g carb. (2 g fiber), 27 g pro.