This unbelievable egg recipe is so loaded with vegetables and seasonings you won’t believe your taste buds when you bite into it. The innovative dinner concoction can best be described as a cross between an omelet and a quiche. And yet, it is surprisingly low in calories, so it won’t wreck your diet. But, just because it looks like an omelet doesn’t mean it’s for breakfast, on the contrary, this dish is hearty enough for any dinner occasion.
Dr. Oz: 1-Yolk Vegetable Frittata
- 8 eggs
- ½ cup finely diced red pepper
- ½ cup finely diced sweet onions
- 1 tbsp canola oil
- ½ cup finely julienne shiitake mushrooms
- ½ cup spinach leaves, without the stems
- ½ cup diced zucchini
- 1 tsp turmeric
- Salt and pepper
Coat a medium-sized saute pan with the canola oil, then heat.
Add the shiitake mushroom and saute until golden brown.
Add the onions, zucchini, and pepper, and season with salt and pepper, and stir.
Add the turmeric and cook until the vegetable become nice and tender.
Add the fresh spinach and cook until it grows limp.
Now, add the beaten eggs and continuously fold inward as the edges begin to cook while leaning the pan in the opposite direction so that uncooked eggs will flow downward and fill the vacated spaces. This action will ensure that all the eggs are cooked while forming the frittata.
To make sure that the eggs are thoroughly cooked, you can flip the frittata over if you like, just like a fry cook does an omelet.
Serve and enjoy.
- Total amount of protein: 17 grams
- Total number of Fiber: 2 g
- Total number of calories: 210
- Total number of carbs: 10 g
- Total amount of Sugar: 5 g
- Total amount of Sodium: 220 mg
- Total amount of Cholesterol: 135 mg
- Total amount of Saturated fat: 0.2 g