Chopped fresh herbs and fresh peas make this PCOS-friendly frittata green with goodness.
Frittata With Peas, Herbs and Parmesan
Description
7 egg whites and one yolk bring the protein with this lovely pea and herb frittata. Easy to make and dusted with a tablespoon of parmesan, you get taste, goodness, and muscular energy.
Ingredients
Instructions
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Beat the eggs and almond milk in a bowl with salt and pepper to taste. Stir in the peas, chopped herbs, and Parmesan.
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Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. When a tiny bit of egg dropped into the pan sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs, filling evenly over the surface. Shake the pan gently and tilt it, lifting up the edges of the frittata with the spatulat to let the liquid eggs run underneath during the first few minutes of cooking. After the first few minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet so that the bottom doesn’t burn, but turns golden
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Eat it hot, or cool to room temperature, and serve, or chill. Cut into wedges to pack up and easily transport.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 279kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 186mg62%
- Sodium 992mg42%
- Potassium 404mg12%
- Total Carbohydrate 4g2%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If the frittata is still runny on the top, flip it carefully by sliding the frittata out onto a plate, topping it with the pan, and flipping the whole thing so the uncooked side goes onto the hot pan.
Advance preparation: The frittata will keep for about 3 days in the refrigerator.
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