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  • Orange Raspberry Frittata with Blueberry Sauce

    Orange Raspberry Frittata with Blueberry Sauce

    Orange Raspberry Frittata w Blueberry Sauce

    Serves 4


    What You’ll Need:

    A 9 – 10-Inch ‘Green’ Non Stick Pan

    A Small Pot with Cover

    A Whisk

    A Large Mixing Bowl

    A Stand Mixer

    A Hand Mixer

    A Blender

    Measuring Cups & Spoons

    A Rubber Spatula

    A Spatula (Compatible with a Non-Stick Pan)

    A Kitchen Spoon

    6 Breakfast Plates



    6 Eggs, Separated

    1/4 Cup Frozen OJ Concentrate, Thawed

    2 Tsp Orange Extract

    1 Tsp Cinnamon

    1/8 Tsp Nutmeg

    1/4 Tsp Stevia

    6 Ounces Raspberries

    1/4 Tsp Sea Salt

    2 Tsp Grapeseed Oil

    6 Ounces Blueberries, Frozen

    1/2 Cup Port Wine

    1 Tsp Vanilla Extract

    2 Tsp Arrowroot

    1/8 Tsp Stevia


    How To Put It Together:

    1) Preheat the oven to 375 degrees Fahrenheit.

    2) To the blender, add the blueberries, port wine, vanilla extract, arrowroot and stevia; blend until smooth. Pour the sauce in a small sauce pan; place the pan over medium-high heat and bring the sauce to a boil, whisking. Cover the pot, lower the heat to simmer; stir the pot occasionally.
    3) Separate the eggs; put the whites into a standing mixer and the yolks into a large bowl. Into the yolks, add the orange juice concentrate, orange extract, cinnamon, nutmeg and stevia. Using a hand mixer, beat the yolks until they are light yellow; set aside. To the stand mixer, add the sea salt and beat until the whites form soft peaks. A ‘soft peak’ will be glossy and will look like a white cloud. Using a spatula, add about a third of the egg whites to the yolks and fold them in to lighten the egg whites. Add the balance of the whites to the yolks and fold them in, using long strokes, turning the mixture over end over itself until the mixture is well combined.
    4) Place the pan over medium-high 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. Add the grapeseed oil; swirl it around the pan. Pour in the eggs, covering the entire bottom of the pan. Sprinkle the raspberries on top covering the top of the frittata. Place the pan in the center if the oven for 30 minutes or until the frittata is puffed and golden.
    5) Transfer the pan to your work surface; place the pot with the blueberry sauce nearby. Slice the frittata into four pieces. Place a spoonful of sauce on a breakfast plate and place a slice of the Orange Raspberry Frittata on top.
    6) Serve and enjoy!

    Nina’s Tasty Tip:

    Feel free to use a different fruit combination each time that you make this frittata for a unique twist every time.



    208 Calories
    10 grams Protein
    8 grams Total Fat
    2 grams Saturated Fat
    0 grams Trans fat
    21 grams Carbohydrate
    5 grams Fiber
    9 gram Sugar
    83% RDA Manganese
    60% RDA Vitamin C
    34% RDA Selenium
    23% RDA Riboflavin
    18% RDA Folate
    17% RDA Phosphorus
    16% RDA Vitamin B12
    13% RDA Pantothenic Acid
    11% RDA Iron
    • Glycemic load: 7

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