Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Customize the frittata--essentially a large, crispy-bottomed omelet--with any vegetables, fresh herbs, or cheeses you like.

Cheryl Sternman Rule
Recipe by Cooking Light July 2015

Gallery

Credit: Romulo Yanes; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Combine first 5 ingredients in a large bowl, stirring well with a whisk.

  • Heat a medium ovenproof skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; sauté 3 minutes or until translucent. Add egg mixture to pan; cook 5 minutes or until eggs are partially set. Sprinkle with 3 tablespoons cheese. Arrange tomatoes over egg mixture. Sprinkle remaining 2 tablespoons cheese over top. Place pan in oven; broil 2 to 3 minutes or until top is lightly browned and eggs are set. Remove pan from oven. Cut frittata into 8 wedges. Garnish with thyme sprigs, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

204 calories; fat 13.8g; saturated fat 5.1g; mono fat 4.4g; poly fat 1.7g; protein 13g; carbohydrates 7g; fiber 2g; cholesterol 291mg; iron 2mg; sodium 457mg; calcium 141mg.
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