• 4 Layer Rainbow Frittata


    I hope I’m not boring you with all these frittata recipes lately but as you can see I have been on a bit of a “frittata” kick. It’s just that when I can’t think of what to eat for lunch, it’s so easy to prepare…. especially when I have a draw filled with fresh veggies. Not to mention that they provide a great combination of protein and nutrient rich vegetables, and are both low in fat and carbs. Many times I will mix egg whites with one egg to get even more protein!


    • 1 cup shiitaki mushrooms (I used shiitake and white)
    • 1 cup zucchini, julienned
    • 1 handful mini heirloom tomatoes, halved
    • 1 teaspoon Herbs de Provence
    • Salt & pepper to taste
    • 2 tablespoons shaved cheese blend ( I used Parmesan , Romano , Asiago blend)
    • 1 1/2 cup egg whites (you can use 4 eggs or any combination you like)
    • Olive oil spray
    • Hot sauce (optional)


    Preheat oven broiler

    Heat a large non stick pan over medium heat with olive oil spray or cooking spray.

    Add mushrooms and sauté for about 2-3 minutes until they brown. Spray pan with more spray and add julienned
    zucchini. Do not stir.

    Spray with a little more spray. Add egg whites (or eggs) and let them set for about 2-3 minutes. Do not fuss with them. I like the bottom to crisp so check the bottom to make sure it’s cooked enough!

    Sprinkle with herbs,scatter tomatoes and cheese. Season with preferred amount of salt & pepper.

    Place under broiler for 5 minutes until tomatoes blister and top becomes golden brown.



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