One of my favorite summer simple breakfast and lunch meals is a simple frittata. Using a combination of eggs, egg whites, fresh herbs, cheese, and whatever fresh summer veggies you have on hand is a great way to make a healthy and delicious meal. Normally I try to use a ratio of 1 whole egg and 3 egg whites for every 4 eggs called for in a typical recipe. This means that in a typical frittata I will use 2 whole eggs and 6 egg whites. Additionally if you find yourself with runny frittatas, try cooking the vegetables first. Vegetables that release a lot of water, like zucchini or mushrooms, can be the culprit for soggy frittata. Here are five of my favorite frittata recipes, what are yours?
1. Asparagus, Tomato, and Feta Frittata, 4 PointsPlus®, 131 calories
2. Mushroom and Bacon Frittata 141 calories, 4 PointsPlus®,
3. Corn, Jalapeno, and Bacon Frittata, 2 PointsPlus®, 63 calories
4. Kale and Sausage Frittata, 4 PointsPlus®, 168 calories
5. Mini Mushroom Frittata, 2 PointsPlus®, 80 calories
Also – a quick note on pans because lately I have gotten a few questions about them. I usually use either this 10 inch. green non-stick pan or a cast iron, ceramic pan like this one. If you are only cooking for two or prefer to make smaller frittatas, consider a smaller pan like this 6 inch one, a great investment for just $6 when cooking for 1 or 2 people.
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