This frittata is filled with style and nutritional vitamins, however is low in power. The herbs and variety of greens make it an unforgettable dish.
eight egg whites, one egg yolk
1 tablespoon canola oil
½ cup Shiitake mushrooms – good julienne
½ cup sweet onion – good diced
½ cup crimson pepper – good diced
½ cup zucchini – good diced
1 teaspoon turmeric
To type, salt and pepper
½ cup up to date spinach leaves – stems eradicated
1 full wheat tortilla
- In a bowl combine eight egg whites, one egg yolk and whisk until foamy.
- In a 10-inch non-stick fry pan, add 1 tablespoon of canola oil and heat pan. When pan turns into scorching, add shitake mushrooms and stir repeatedly until mushrooms begin to paint delicate brown. Then add onion, pepper, zucchini and season to type with salt and pepper stirring steadily.
- As rapidly as a result of the parts are stirred and coated with oil, add the turmeric and sauté until greens are merely turning into tender. Add up to date spinach and put together dinner until wilted. Add overwhelmed eggs evenly spherical greens and begin to gently fold sides inward from rim of pan the place the eggs begin to put together dinner, whereas tilting the pan in path of the fold to allow the unfastened uncooked eggs to fill that area and put together dinner. Regularly doing this throughout the pan will in a short while put together dinner the eggs and begin to create the frittata.
- At this stage, finish cooking the very best of the eggs by masking the pan with a plate of the similar measurement. Flip the frittata onto the plate after which slide once more into the pan to finish cooking the eggs.
Food plan data
Each serving incorporates:
Saturated Fat: 2g
Sodium: 220 mg
Entire Fiber: 2g
Ldl ldl cholesterol: 135 mg