Mediterranean Frittata
Prep: 15 minutes
Bake: 15 minutes • Makes: 2 (3 wedge) servings
4 Weis Quality Large Eggs
1/4 cup Weis Quality 2% Reduced Fat Milk
2 tablespoons chopped sun-dried tomatoes (not in oil)
2 teaspoons chopped fresh basil
1/8 teaspoon Weis Quality Iodized Salt
1/8 teaspoon Weis Quality Ground Black Pepper
Nonstick cooking spray
1 garlic clove, minced
2 tablespoons finely chopped red onion
2 tablespoons crumbled tomato and basil feta cheese
1/4 cup Weis Quality 2% Reduced Fat Milk
2 tablespoons chopped sun-dried tomatoes (not in oil)
2 teaspoons chopped fresh basil
1/8 teaspoon Weis Quality Iodized Salt
1/8 teaspoon Weis Quality Ground Black Pepper
Nonstick cooking spray
1 garlic clove, minced
2 tablespoons finely chopped red onion
2 tablespoons crumbled tomato and basil feta cheese
1.Preheat oven to 375°. In medium bowl, whisk eggs, milk, tomatoes, basil, salt and pepper. Makes about 2 cups.
2.Spray 6-inch oven-safe nonstick skillet with cooking spray; heat over medium-high heat. Add garlic and onion; cook 1 minute or until fragrant, stirring frequently. Remove skillet from heat; add egg mixture and sprinkle with cheese. Bake frittata 15 minutes or until eggs are set.
3.Cut frittata into 6 slices to serve.
Approximate nutritional values per serving:
220 Calories, 14g Fat (5g Saturated), 385mg Cholesterol, 428mg Sodium,
7g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 17g Protein