Garden Frittata Recipe - Cooking Index
Garden Frittata Recipe - Cooking Index
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 2 tablespoons | 30ml | Leeks, white part and 1" of green - washed, and (small) |
| Thinly sliced | ||
| 8 | Cauliflower florets - cut small pieces (small) | |
| 1/4 cup | 59ml | Fresh mushrooms - quartered |
| 8 | Eggs - lightly beaten | |
| 2 tablespoons | 30ml | Thinly-sliced basil |
| 1/2 teaspoon | 2.5ml | Dried rosemary - crumbled |
| 3 tablespoons | 45ml | Grated Parmesan cheese |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Heat broiler. Heat oil in a medium non-stick skillet over medium heat. Add leeks and cauliflower; saute until crisp-tender, about 10 minutes. Add mushrooms, cook 5 minutes, until mushrooms begin to give off liquid. Reduce heat to low.
Pour eggs into skillet, stirring slightly. Add herbs and salt and pepper to taste. Cook, stirring frequently, until eggs begin to form small curds and set. Add cheese and lightly press into egg mixture with a spatula.
Place skillet under broiler; cook until top is set but not brown, about 1 minute. Cool slightly. To remove frittata whole, tip skillet to one side and use a spatula to loosen edges. Slide onto a serving platter; cut into wedges.
This recipe yields 6 servings.
Carbohydrates: 5 grams
Net Carbs: 4 grams
Fiber: 1 grams
Protein: 10.5 grams
Fat: 15 grams
Calories: 197
Description:
"Unlike a French omelet, which is usually made for one, an Italian frittata can serve several people."
Source:
Atkins Cookbook at http://atkinscenter.com
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