Ingredients
- 5 large eggs
- 1/3 cup 1% milk
- 1 large clove garlic, finely minced
- 1/2 tsp dried basil
- 1/3 cup onion, finely minced
- 1/2 cup shredded cheddar & part skim mozzarella cheese (200mg sodium in1/3 cup)
- 4 oz white, button mushroom, sliced
- 1 large tomato, thinly sliced
- 1/2 cup red & green sweet peppers, finely diced
Directions
1. Pre-heat oven to 375° F
2. Spray a large glass pie plate or casserole dish with cooking spray…set aside
3. In a large bowl beat eggs until they are well mixed, add in milk and beat again.
4. Mix in all the other ingredients except for the sliced tomatoes. Mix well and pour in the casserole dish or pie plate. Move the ingredients around so that they are evenly distributed.
5. Arrange the sliced tomatoes on top in a decorative pattern and place in the pre-heated oven..
6. Bake in oven for about 45-50 minutes or until the top is browned and the middle of the frittata is set.
7. Remove from the oven and sit on a rack to rest for about 10 minutes before cutting and serving.
8. Garnish with a sprinkle of dried or fresh parsley if desired.
Any vegetables could be added in: spinach, kale, broccoli, zucchini, yellow squash – whatever you like and have on hand.
Also sodium would be lower if Swiss cheese was used.
Milk could also be changed to whole milk, half & half or whatever milk you use.
½ frittata with listed ingredients: about 348 calories, 376mg sodium
¼ frittata with listed ingredients: about 174 calories, 188mg sodium
