A little splash of balsamic vinegar adds a sweet, rich layer of flavor without adding carbohydrate.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 wedge)
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Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine eggs, cheeses, basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl; stir well. Set aside.

  • Heat oil in a 12-inch nonstick skillet over medium-high heat until hot. Add onion, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; sauté until tender. Add bell pepper and bay leaf to pan; sauté until very tender. Discard bay leaf. Spread bell pepper mixture evenly in bottom of pan. Reduce heat to medium-low. Stir egg mixture, and pour over bell pepper mixture in pan. Cook 3 to 5 minutes or until edges begin to set. Wrap handle of pan with foil. Transfer pan to oven, and bake, uncovered, at 375° for 6 to 8 minutes or until eggs are completely cooked.

  • Loosen sides and bottom of frittata with a spatula. Turn out onto a plate. Brush bottom and sides with balsamic vinegar. Cut into 6 wedges, and serve immediately.

  • carbo rating: 7

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

191 calories; calories from fat 0%; fat 12.2g; saturated fat 4.8g; mono fat 0g; poly fat 0g; protein 11.8g; carbohydrates 9.2g; fiber 1.8g; cholesterol 226mg; iron 1.1mg; sodium 338mg; calcium 138mg.
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