This frittata is a fast, easy meal for when you’re feeling fatigued from treatment. It’s a full meal all by itself and packed with so many important nutrients. The cooked tomatoes are bursting with the antioxidant lycopene, the sauteed garlic brings anti-inflammatory allicin, and the spuds add carbs for quick energy, as well as a dose of vitamin C. Click here for the video!
20 minute prep
- 6 whole large eggs
- 2 large egg whites
- ½ cup finely grated Parmesan cheese
- ⅓ cup thinly sliced fresh basil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 4 garlic cloves, thinly sliced
- 3 tablespoons extra virgin olive oil
- ½ pound Yukon Gold potatoes, scrubbed and cut into ¼-inch dice
- 2 cups grape tomatoes or halved cherry tomatoes
- In a large bowl, whisk together whole eggs, egg whites, ½ the Parmesan cheese, basil, ½ teaspoon salt, and ¼ teaspoon pepper. Preheat the broiler.
- Heat 1 tablespoon olive oil in a 10-inch heavy skillet over medium heat. Add the garlic and cook, stirring until golden, about 1 minute. Using a slotted spoon, transfer the garlic to a bowl. Set aside.
- Add potatoes to skillet and saute over medium-high heat, stirring until just tender, about 6 minutes. Transfer with a slotted spoon to the bowl containing the garlic. Set aside.
- Add 1 tablespoon olive oil and tomatoes to skillet and cook over medium-high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
- Add the remaining tablespoon of olive oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining salt and pepper (see Chef Tips). Pour egg over vegetables and cook over medium-high heat, lifting up cooked egg around edges to let uncooked egg flow underneath for about 3 minutes. Reduce heat to medium and cook covered for five minutes; the center will still be moist.
- Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle the top evenly with remaining ¼ cup parmesan cheese, then broil until cheese melts and frittata is golden brown, about 2 to 3 minutes more. Slide onto a platter and cut into wedges.
Try tipping all the veggies into the bowl with the eggs and wipe the skillet clean with oiled paper before putting the egg mixture in — the frittata often sticks less that way.
If you have a well-seasoned cast iron skillet, use it — they are the best pans for making frittatas. If you don’t have one, be sure to use an oven-safe pan with an oven-safe handle.
Nutrition Facts (per serving)
Calories: 351; Fat: 23g; Saturated Fat: 7g; Polyunsaturated Fat: 3g; Monounsaturated Fat: 12g; Carbohydrates: 16g; Sugar: 3g; Fiber: 3g; Protein: 21g; Sodium: 641mg
Registered Dietitian Approved
Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.