Today’s blog post is a guest post is from Tiffany, who is one of my fellow Stanford Nutrition Study participants. We have been learning about nutrition, while concentrating on eating a low-fat based diet. One of the suggestions we received was to make frittatas for breakfast so we focus on eating good healthy food with protein in it to begin our day. Tiffany has been a frittata making mad-(wo)man! Her message and recipe:
I hope you will share some pictures & low-fat recipes that are working for you too. I know we have the internet, but since we are all in this together i wanted to share and hope you will too!
Hi5
Best-
Tiffany
This is her recipe:
I put a huge amount of veggies in the iron skillet. The veggies vary, but this is what is in this week’s brew: 1 onion, 1 shallot, 1 orange & 1 yellow bell pepper, mushrooms, 2 zucchini, 3 small patty pan zucchini. I start the onions and then toss in a small splash of lemonade or just water to make veggies not stick. Sauté.
6 eggs, 1 box of egg whites, 1/3 cup milk. The egg whisk is a total “game changer” making the eggs super fluffy. I was not doing this before last week and they weren’t as fluffy at all. This amount makes 12 large frittatas, 6 for my hubby & 6 for me! I assume each is 2-3 grams of fat.
The cups are filled almost to the top, and these are the jumbo sized cupcake pans.
I added 2 grates of low-fat Jarlsberg or mozzarella cheese into each cup. I also ground fresh pepper into each one. In my hubby’s frittatas, I sauté and then add turkey chorizo sausage!
Bake at 350 for 25-30 mins & use non stick pans. This makes the sides brown & easy to take out. Let them cool for almost 10 mins (depending how brown the sides are) I use tongs or a spoon then de-wedge them and pop them out.
Just add tapatio, or your favorite hot sauce! These are totally mobile, when you brown the sides, for breakfast on the go!
