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Skinny Veggie Frittata
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Prep Time:
10 minutes
Total Time:
20 minutes
Enhance this recipe with 2 cups of egg substitute for a healthier option with reduced saturated fat and cholesterol.
Ingredients:
  • 4 eggs
  • 1 cup refrigerated egg product
  • 1/3 cup water
  • 1/4 cup finely chopped green onions (about 2)
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 cup shredded Italian cheese blend (4 ounces)
  • 1 medium carrot, shredded or cut into ribbons
  • 1 cup Cascadian Farm™ frozen organic shelled edamame (soybeans) sweet, thawed
  • Fresh cilantro
  • Shaved Parmesan cheese (optional)
Instructions:
  • Prepare the broiler. Combine eggs, egg product, water, green onions, cilantro, salt, and pepper in a bowl; set aside.
  • Heat olive oil in a 12-inch broiler-proof skillet with flared sides over medium heat. Add the egg mixture and cook, lifting the edges to let the uncooked part flow underneath, until the edges start to set (top should be soft but not runny). Place the skillet under the broiler, positioned 3 to 4 inches from the heat source. Broil for 1 minute or until the eggs are set. Sprinkle cheese on top and return to the broiler just until melted.
  • Slice the frittata into wedges and garnish with carrot, edamame, and extra cilantro before serving.

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