I love frittatas and eat them all the time. They're healthy, they're packed with protein and they can be filled with any types of flavors.
Now that my garden is exploding, I have a ton of options for fillings. This year, I grew salad, zucchini, summer squash, broccoli, lettuce and a slew of herbs. This particular frittata contains zucchini and tomato, but the method is the same regardless of the filling.
Healthy summer vegetable frittata recipe
2 whole eggs
10 egg whites
Pinch of baking soda
2 Tablespoons skim milk
1 Tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
1 zucchini, sliced
1 tomato, sliced
2 Tablespoons fresh basil, torn
Salt and pepper to taste
Start your oven's broiler on high to preheat.
Mix the eggs, egg whites, baking soda and milk in a blender until combined, then set aside.
In an oven-proof large skillet, heat the oil, then add the onion and garlic. Cook for two minutes or until fragrant. Layer the zucchini over the onion, then add a layer of tomato and top with a layer of zucchini. Pour the eggs over the layers, gently shaking the pan to ensure the eggs sink to the bottom. Add basil over the top, and cook on the stove until the edges are set, about three minutes.
Place under the broiler until the top is browned, about three minutes. Turn off the broiler and leave the pan in the oven for another five minutes or until the middle doesn't shake anymore. Remove from the oven, cover, and allow to sit for about five minutes before slicing and serving.