Serves 4

 

Frittata Caprese is a delicious antioxidant powerhouse plus a great protein breakfast that’s bursting with Italian flavors!
 

What You’ll Need:

A Large Stainless Steel or ‘Green’ Non-Stick Skillet

A Medium Mixing Bowl

A Blender

A Spatula

A Sharp Kitchen Knife

 

Ingredients:

8 Organic Large Eggs

1/3 Cup Low-Fat Ricotta or Cottage Cheese

2 Tsps Grapeseed Oil or Olive Oil

1 Onion, Sliced

1 Red Bell Pepper, Cored & Sliced

1 Green Bell Pepper, Cored & Sliced

1 Large Zucchini, Sliced

1/4 Cup Grated Mozzarella

1/4 Cup Fresh Chopped Basil

1 Large or 2 Small Tomatoes, Sliced

2 Tsp Minced Garlic

1 Tsp Sea Salt

Shakes of Hot Sauce to Personal Taste

 

How To Put It Together:

1) Preheat the broiler.

 

2) Into the blender, crack the eggs and add the ricotta cheese, the minced garlic, the chopped basil, the sea salt and the hot sauce. I like using the blender because it’s an easy way to get nice frothy eggs.

 

3) Preheat your skillet over medium heat. You will know that the pan is ready when you place your hand about one inch from the pan’s surface and you feel heat radiating up from the pan. Now add the oil and swirl it around the pan. To the pan add the sliced onion and saute until barely opaque. Now add the peppers and stir them around the pan just until they soften slightly. Pour in the egg mixture and stir it around the pan gently as if you are scrambling eggs. Give the pan a small shake if necessary to even out the egg mixture across the bottom of the pan. At this point the eggs will begin to take form. Place the sliced tomato on top in a circular fashion, as if you were making a pizza. Sprinkle the mozzarella on top. Place the pan under the broiler for about 10 minutes, watching it carefully. You want the eggs just cooked through and the cheese is brown on top.

 

4) Remove the pan from the oven and place it on your work surface. Cut the frittata into 4 pizza-like pieces.

 

5) Serve & Enjoy!

 

Nina’s Tasty Tip:

You can create many different versions of this frittata by changing up the vegetables and cheese types.

 

Nutrition:

286 Calories
21 Grams Protein
17 Grams Total Fat
6 Grams of Saturated Fat
0 Grams Trans fat
15 Grams Carbohydrate
4 Grams Fiber
8 Grams Sugar
181% RDA of Vitamin C
55% RDA of Vitamin A
54% RDA of Selenium
44% RDA of Riboflavin
37% RDA of Phosphorus
32% RDA of Vitamin B6
30% RDA of Vitamin K
28% RDA of Folate
26% RDA of Calcium
24% RDA of Vitamin B12
22% RDA of Manganese
20% RDA of Potassium
16% RDA of Iron
14% RDA of Vitamin E
• Glycemic Load: 7