Onion, Shallot and Herb Frittata
Looking for a light and simple breakfast to enjoy with the family during the holidays? This frittata will do the trick. Serve it with some greens, whole wheat toast and some fruit on the side if your meal plan allows for it.
-
- Servings
- 6 Servings
-
- Serving size
-
1/6 of pan
Ingredients
-
olive oil (divided)
- 2 tsp
- 2 tsp
-
-
onion(s) (chopped)
- 1 cup
- 1 cup
-
-
shallots (minced)
- 2 tbsp
- 2 tbsp
-
-
eggs
- 2
- 2
-
-
egg whites
- 4
- 4
-
-
fresh basil (minced)
- 1/4 cup
- 1/4 cup
-
-
salt and pepper to taste
- 1
- 1
-
-
Parmesan or Romano cheese (freshly grated)
- 2 tbsp
- 2 tbsp
-
Recommended for You
-
-
Turkey Sausage and Egg Casserole
10 min1 hr10 -
Cazuela de huevos y salchichas de pavo
10 min1 hr10
Directions
-
Preheat the oven to 350 degrees F. Heat 1 Tsp. of the olive oil in a large nonstick ovenproof skillet over medium heat. Add the onion and shallot and sauté for about 7 to 8 minutes. Remove the onion mixture from the skillet and set aside.
-
Beat the eggs, egg whites, basil, and salt and pepper. Fold in the onion mixture.
-
In the remaining 1 Tsp. of oil, heat the egg mixture on medium low in the skillet. Cook without stirring for about 8 minutes.
-
Transfer the skillet to the oven, sprinkle with the cheese, and bake for about 10 minutes until top is no longer runny. Cook an additional 5 minutes if necessary. Cut into wedges to serve.
-
*Note: The nutrition facts above do not include any added salt.