Tomato Broccoli Frittata
Recipe from Diabetic Living

If you like, replace the feta cheese with Fontina, Parmesan, or goat cheese.


Tomato Broccoli Frittata

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Ingredients
  • egg whites
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  • eggs
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  • 1/4 teaspoon
    salt
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  • 1/4 teaspoon
    ground black pepper
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  • 1/4 cup
    crumbled reduced-fat feta cheese or regular feta cheese
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  • 2 cups
    small broccoli florets
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  • 2 tablespoons
    finely chopped shallots
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  • 1 teaspoon
    olive oil
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  • 1-1/4 cups
    cherry tomatoes, quartered
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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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