#1 - easy as heck to whip together and cook up oh-so quick.
#2 - extremely versatile. You can pretty much throw in anything you want and it will be delicious.
#3 - a healthy way of getting those veggies and proteins into your daily diet.
So, the million dollar question: why don't I make frittatas more often?! Most of us usually have eggs on hand, right? And I am almost positive that you have something you could dredge up from the produce drawer. Toss in a couple of seasonings - maybe even some cheese ;) - and there you go. Your meal is practically ready. Anyways, so when I stumbled upon this Mushroom Scallion Frittata in Whole Living's Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients, I knew instantly that it would be on this week's menu. Aside from the mushrooms, the remainder of the (short!) ingredient list was all stuff I keep around.
My favorite thing about this recipe though? A serving is only 112 calories...and a serving is an entire quarter of the pan, not some dinky little sliver. So, truthfully, I ate half the pan and it was still under 250 calories! Add a side salad and it was a perfect lunch...I was completely satiated, snagged a good portion of veggies, and a got healthy shot of protein. Not bad for less than 10 minutes work!
This picture only shows a quarter of the pan - told ya it was a generous portion!
Mushroom Scallion Frittata
from Whole Living's Power Foods
"Any combination of mushrooms works well in this dish; choose among shiitake, cremini, oyster, or maitake."
3 large whole eggs plus 3 large egg whites
1/4 cup cottage cheese
6 mushrooms, trimmed, cleaned, and thinly sliced (I used regular ol' white mushrooms as I'm still easing my way into fungi lol)
4 scallions, trimmed and finely chopped
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1. Heat broiler, with rack 4 inches from heat source. In a large bowl, whisk together whole eggs, egg whites, and cottage cheese. Add mushrooms and scallions; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. (I used a 1/4 teaspoon salt and 1/2 teaspoon pepper.)
2. Heat oil in a medium ovenproof skillet over medium heat. Add egg mixture. Cook until eggs are almost set, 3 to 5 minutes.
3. Transfer skillet to broiler. Cook until the top is set and just beginning to brown, 3 to 4 minutes. Run a flexible spatula around edge of frittata to loosen from pan. Cut into wedges, and serve.
Per serving: 112 calories, 1.6g saturated at, 5g unsaturated fat, 160mg cholesterol, 3.5g carbohydrates, 7.7g protein, 254mg sodium, .6g fiber
What kinds of ingredients do you like putting into your frittata?