Swiss Chard and Mushroom Frittata for Your Flat-Belly Diet

One healthful step toward gaining a flat belly is to add veggies to your breakfast — and this recipe for Swiss Chard and Mushroom Frittata makes it easy to do. The frittata (a type of omelet) is delicious reheated, so you can make it in advance on the weekend and enjoy a quick breakfast on a busy weekday morning. Store it in a resealable plastic bag or airtight container in the refrigerator for up to three days.

Prep time: 10 minutes

Cook time: 35 minutes

Yield: 6 servings

1/2 teaspoon plus 1 tablespoon olive oil

1 cup chopped leeks, well rinsed

1 cup thinly sliced mushrooms

1 cup diced red bell peppers

1 cup chopped Swiss chard, leaves only

1 tablespoon chopped fresh mint

1/8 teaspoon kosher salt

10 eggs

1/2 cup nonfat milk

1/4 cup reduced-fat feta cheese

  1. Preheat the oven to 400 degrees F.

  2. In a 12-inch ovenproof, nonstick skillet, heat 1/2 teaspoon of olive oil over medium-high heat. Sauté the leeks, mushrooms, and peppers until softened, about 8 minutes.

  3. Add the Swiss chard, mint, and salt, and cook for 2 more minutes. Turn off the heat.

  4. In a large bowl, whisk the eggs. Add the milk, and whisk until combined. Combine the cooked vegetables in the bowl with the eggs.

  5. In a clean 12-inch ovenproof, nonstick skillet, heat 1 tablespoon of olive oil over medium heat and add the frittata mixture.

  6. Sprinkle the cheese on top of the frittata.

  7. Cook the frittata on the stovetop for 10 minutes, occasionally releasing the eggs on the side of the pan to allow the uncooked mixture to move to the bottom of the pan.

  8. When the frittata is halfway set, place the pan in the oven for 15 minutes or until the frittata is browned, bubbly, and cooked through.

  9. Serve warm.

Per serving: Calories 94 (From Fat 39); Fat 4g (Saturated 1g); Cholesterol 6mg; Sodium 213mg; Carbohydrate 6g (Dietary Fiber 1g); Protein 9g.

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