Food Talk And Fabulous Finds - Fritatta with eggs and whites and calorie count??

11-29-2008, 01:06 AM
I am looking for a recipe, veggie frittata made with eggs and egg whites. I can find some, but they never have the calorie count.

11-29-2008, 01:11 AM
Just add up all the calorie values of all the ingredients and divide by the number of servings, as with any recipe.

The fritatta that I make the most is this one:

1 small onion, finely diced
1 cup mushrooms, chopped
1 cup chopped spinach
1 T olive oil
2 eggs
2 T parmesan cheese

Saute the onion and mushroom in the olive oil. Add the spinach and let it heat up. Add the eggs, cook until set. Move to the oven, cook until done, sprinkle with the parm.

339 cals, 25g fat, 18.7g protein


11-29-2008, 11:55 AM
That is a great mini recipe.
Here is one I found if you want to make a big one. I have a little girl too, so she might want this. I am going to change some of the ingredients. I only have Parm cheese.

1 egg
5 egg whites
2 tbsp. Parmesan cheese
1 tbsp. parsley, snipped
1/4 tsp. Italian seasoning
3/4 c. chopped zucchini
3/4 c. sliced fresh mushrooms
1/4 c. sliced green onion
1 clove garlic, minced
1 sm. tomato, thinly sliced and halved
1/4 c. shredded lowfat part-skim Mozzarella cheese

Lightly beat eggs and whites. Stir in Parmesan cheese, parsley, seasoning and set aside.
Spray oven-proof skillet. Preheat skillet over medium high heat until drop of water sizzles when added to skillet. Add zucchini, mushrooms, green onion and garlic. Stir fry 2-3 minutes or until zucchini is almost tender. Remove from heat.

Pour egg mixture over vegetables, spread mixture evenly in skillet. Bake uncovered at 350 degrees for 8-10 minutes or until eggs are set. Arrange tomato slices over eggs; sprinkle Mozzarella over frittata. Bake 2 minutes more or until cheese melts. 3 servings.

NOTE: You can transfer to 8-inch round baking dish and increase cooking time to 12-15 minutes.