- 2 cups chopped leftovers
- 1 tablespoon canola or olive oil
- Salt and pepper to taste (optional)
- 4 large eggs
- 8 egg whites (toss the yolks or save them for another dish)
- 1 cup shredded reduced-fat cheese (any type will work)
- Canola or olive oil cooking spray
- 1 teaspoon no-salt herb seasoning blend
- In a large, nonstick skillet, cook the vegetables (except tomato, if using) in 1 tablespoon oil over medium heat, stirring often, until veggies are tender (about 3 minutes).
- Stir in chopped tomato if you’re adding it. Add salt and pepper, if desired. Set aside.
- In mixing bowl, beat or whisk together the eggs and egg whites until blended. Stir in the shredded cheese and the sauteed veggie mixture.
- Begin heating the large, nonstick skillet again over medium heat until hot. Coat the pan generously with cooking spray and quickly pour in the egg mixture, distributing the veggies evenly in the bottom of the skillet. While it begins to cook, sprinkle the herb blend over the top. Cover the skillet and cook, without stirring, for about 6 minutes (the frittata should be set and the bottom nicely brown).
- If desired, brown the top of the frittata in a preheated broiler, about 4 inches from the heat, for 1-2 minutes. Slide frittata onto a large serving plate and cut into 4 wedges.
Nutritional Information: Per serving: 231 calories, 21 g protein, 8 g carbohydrate, 12.8 g fat, 4 g saturated fat, 5.5 g monounsaturated fat, 2 g polyunsaturated fat, 210 mg cholesterol, 2 g fiber, 365 mg sodium. Calories from fat: 50%. Omega-3 fatty acids: 0.5 gram, Omega-6 fatty acids: 1.5 gram.