A crowd-pleasing combo of 4 gorgeous PCOS-friendly frittatas. Here’s a BIG bite!
Mr. Steal Your Girl Layered Frittata
Description
We combine 4 amazing frittatas in one - Onion & Zucchini, Tomato, Greens & Garlic, and Peas, Herbs & Parmesan. Each recipe is altered just slightly to create a stackable frittata with a stunning presentation:
- Recipe for WTP Onion and Zucchini Frittata to Go, using 4 egg whites instead of 6
- Recipe for WTP Tomato Frittata a Go Go, using 4 egg whites instead of 6
- Recipe for WTP Take the Greens and Garlic Frittata and Go, using 4 egg whites instead of 6
- Recipe for WTP Frittata With Peas, Herbs and Parmesan, using 4 egg whites instead of 6
Prep time: 1 hour, plus at least 2 hours' refrigeration.
Ingredients
WTP Onion and Zucchini Frittata to Go
WTP Tomato Frittata a Go Go
WTP Take the Greens and Garlic Frittata and Go
WTP Frittata With Peas, Herbs and Parmesan
Instructions
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Preheat the oven to 350 degrees F / 176 C. Line a small, 8 ½ x 4 ½ inch, bread pan with foil and spray the foil with olive oil. Make sure that the foil is tight against the bread pan. Place the bread pan in a larger baking pan.
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Make the filling for the WTP Onion and Zucchini Frittata to Go. Beat the egg and egg whites in a bowl, season with salt and pepper, beat in the almond milk and stir in the onion and zucchini mixture. Heat the olive oil in a heavy pan over medium heat and add the frittata mixture. Stir the mixture in the pan until it has the consistency of runny scrambled eggs, then scrape into the bread pan and spread in an even layer.
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Next mix together the ingredients for the WTP Tomato Frittata a Go Go and proceed as above, transferring the mixture to the bread pan when it has reached the consistency of runny scrambled eggs and spreading in an even layer on top of the onion and zucchini layer.
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Repeat with the WTP Take the Greens and Garlic Frittata and Go layering on top. (You can put your frittata layers in any order you prefer.)
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Finally, mix up the WTP Frittata With Peas, Herbs and Parmesan. Smooth the top layer.
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Fill the pan that the bread pan is sitting in halfway with hot water and place in the oven. Bake 25 to 30 minutes, until the eggs are set. Remove from the oven and remove the bread pan from the water bath and allow to cool completely. Reverse onto a sheet of plastic wrap and carefully remove the foil. Wrap tightly and refrigerate for at least 2 hours and preferably overnight. Slice and serve cold.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 446kcal
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 7g35%
- Cholesterol 377mg126%
- Sodium 430mg18%
- Potassium 631mg19%
- Total Carbohydrate 11g4%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 28g57%
- Vitamin A 46 IU
- Vitamin C 19 mg
- Calcium 40 mg
- Iron 13 mg
* 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
Advance preparation: The frittata will keep for about 3-4 days in the refrigerator.
You can create this recipe with 2 less egg yolks if you want to cut down on the fat. Just split 2 egg yolks in half so you mix ½ an egg yolk with each egg frittata layer.
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