Tomato Broccoli Frittata
Recipe from
Diabetic Living
If you like, replace the feta cheese with Fontina, Parmesan, or goat cheese.

Servings:
4 servings
Prep Time:
20 mins
Total Time:
30 mins
Ingredients
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6egg whitessee savings

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3eggssee savings

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1/4 teaspoonsaltsee savings

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1/4 teaspoonground black peppersee savings

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1/4 cupcrumbled reduced-fat feta cheese or regular feta cheesesee savings

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2 cupssmall broccoli floretssee savings

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2 tablespoonsfinely chopped shallotssee savings

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1 teaspoonolive oilsee savings

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1-1/4 cupscherry tomatoes, quarteredsee savings

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Directions
1.
Preheat broiler. In a medium bowl, whisk together egg whites, eggs, salt, and pepper. Stir in cheese; set aside.
2.
In a large broilerproof skillet, cook broccoli and shallots in hot oil over medium heat for 8 to 10 minutes or just until tender, stirring occasionally. Pour egg mixture over the broccoli mixture in skillet. Cook over medium-low heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Arrange tomatoes on top of egg mixture.
3.
Broil 4 to 5 inches from the heat about 5 minutes or until center is set. Let stand for 5 minutes before serving. Cut into four wedges.
Nutrition information
Per serving: Calories 134, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 161 mg, Sodium 416 mg, Carbohydrate 7 g, Total Sugar 3 g, Fiber 2 g, Protein 14 g. Daily Values: Vitamin A 0%, Vitamin C 80%, Calcium 8%, Iron 7%. Exchanges: Vegetable 1, Lean Meat 2. Percent Daily Values are based on a 2,000 calorie diet.
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