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How to Make 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.
7 min prep time
25 min cook time
6servings
1/6 of pan
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Step-By-Step Instructions:
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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.
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Beat the eggs, egg whites, basil, and salt and pepper. Fold in the onion mixture.
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In the remaining 1 Tsp. of oil, heat the egg mixture on medium low in the skillet. Cook without stirring for about 8 minutes.
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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.
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*Note: The nutrition facts above do not include any added salt.
Nutrition facts
6 Servings
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Serving Size
1/6 of pan
- Amount per serving Calories 70
- % Daily value*
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Total Fat
3.5g
4%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 55mg 18%
- Sodium 135mg 6%
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Total Carbohydrate
4g
1%
- Dietary Fiber 1g 4%
- Total Sugars 2g
- Added Sugars 0g
- Protein 5g 10%
- Potassium 115mg 2%
Ingredients
olive oil (divided)
2 tsp
onion(s) (chopped)
1 cup
shallots (minced)
2 tbsp
eggs
2 whole
egg whites
4 whole
fresh basil (minced)
1/4 cup
salt and pepper to taste
1
Parmesan or Romano cheese (freshly grated)
2 tbsp
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