Garden Frittata
8.5g
Net Carbs
16.5g
Protein
21.4g
Fat
2.5g
Fiber
299
Calories
Ingredients:
- 1/2 teaspoon Rosemary (Dried)
- 3 tablespoons Extra Virgin Olive Oil
- 5 whole each Mushroom Pieces and Stems
- 1/4 head large (6-7" diameter) Cauliflower
- 8 large Eggs (Whole)
- 2 each Leeks
- 3 tablespoons Parmesan Cheese (Grated)
- 2 tablespoons Basil
Directions:
- Preheat broiler. Clean and prepare leeks, cut the white part only into thik slices. Coarsely chop the cauliflower and slice the mushrooms. Set all aside.
- Heat oil in a medium ovenproof skillet over medium heat. Add leeks and cauliflower; sauté until crisp-tender, about 10 minutes. Add mushrooms, cook 5 minutes, until mushrooms begin to give off liquid.
- Reduce heat to low. Pour eggs into skillet, stirring slightly. Add basil and rosemary, along with salt and pepper to taste. Cook, stirring frequently, until eggs begin to form small curds and set. Add cheese and lightly press into egg mixture with a spatula.
- Place skillet under broiler; cook until top is set but not brown, about 1 minute. Cool slightly.
- To remove frittata whole, tip skillet to one side and use a spatula to loosen edges. Slide onto a serving platter; cut into quarters and serve.
