Frittatas are for the omelet challenged, no stirring, jiggling or flipping involved. Just heat a frying pan, pour in the eggs, add the bells and whistles and presto you’ve got dinner. If only finding a bathing suit that fit was that easy.
1 tsp (5 mL) extra virgin olive oil
4 omega-3 eggs
¾ tsp (4 mL) dried oregano
1 Tbsp (15 mL) diced fresh basil
1 tsp (5 mL) Dijon mustard
½ tsp (2 mL) cracked pepper
2 cups (500 mL) chopped baby spinach
4 Kalamata olives, diced
½ cup (125 mL) crumbled light Feta cheese,
¼ cup (60 ml) salsa, mild, medium or hot deli style preferable -it has less sodium
2 green onions, chopped
1. Beat the eggs till fluffy. Beat in oregano, basil, Dijon and pepper.
2. Heat an 11-inch (28 cm) pan on medium heat; add oil to pan. Pour in egg mixture. Let cook for 2 minutes or until partially set.
3. Sprinkle the spinach, olives, feta cheese, salsa and green onion over top.
4. Cover the pan with a lid and reduce heat to low. Cook till eggs are cooked through and cheese has melted, approx. 3-4 minutes.
Makes – 1 – 12-inch (30 cm) frittata
Serves – 4 – ¼ of the frittata per serving
Each serving contains:
140 Calories, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 400 mg Sodium, 5 g CHO, 1 g Fiber, 10 g Protein