A frittata is a quick and easy breakfast or brunch option, that allows you to really get creative with fillings and flavors. This version is lightened up by relying mostly on egg whites but still packs a lot of flavor with lean hickory smoked ham, creamy Swiss cheese and sliced mushrooms and onions.
- 4 oz. of hickory smoked ham, cubed
- 1 tbs butter
- 1 large onion, thinly sliced
- 1 cup of mushrooms, sliced
- 3/4 cup light cream
- 3/4 cup 100% egg whites (or about 5 large egg whites)
- 2 large eggs
- 2/3 cup of shredded Swiss cheese, divided (any variety of shredded cheese would work great)
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1 tbs fresh chopped parsley (or 1 tsp dried parsley)
Preheat the oven to 375 degrees.
In a skillet, melt butter and saute onions and mushrooms until tender. If using an oven safe cast iron or stainless steel skillet, continue in the same skillet, otherwise, spray a baking dish with cooking spray and transfer onions and mushrooms to the dish, spreading them evenly across the dish and sprinkle 1/3 cup of shredded cheese on top.
In a mixing bowl, whisk light cream, egg whites, and eggs with salt, pepper, garlic powder and parsley.
Pour the egg mixture on top of the veggies and then sprinkle remaining cheese on top.
Bake in the oven for about 35-40 minutes, or until the top of the frittata turns golden brown.
Remove from oven and allow to cool and set for at least 30 minutes before cutting into 8 slices.
Nutrition Information | Makes 8 servings
145 calories, 10.4g fat, 4g carbs, .4g fiber, 9.8g protein
4 Weight Watchers PointsPlus per serving