Serve this vegetable-packed frittata with fresh berries (or another fruit) and you'll be off to a great start on your 5-a-day fruit and veggie goal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat broiler. In a broilerproof medium nonstick skillet, heat oil over medium heat. Add mushrooms to skillet; cook for 3 minutes, stirring occasionally. Add Swiss chard and shallot. Cook about 5 minutes or until mushrooms and chard are tender, stirring occasionally.

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  • Meanwhile, in a medium bowl, whisk together eggs, egg whites, rosemary, pepper and salt. Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set and surface is just slightly moist.

  • Sprinkle with olives; top with cheese. Broil about 4 inches from the heat about 2 minutes or until top is lightly browned and center is set. Let stand for 5 minutes before serving.

Tips

Tip: If desired, substitute 1 1/4 cups refrigerated or frozen egg product, thawed, for the 4 eggs and 2 egg whites.

Nutrition Facts

165 calories; 11.5 g total fat; 3.2 g saturated fat; 216 mg cholesterol; 416 mg sodium. 274 mg potassium; 4.4 g carbohydrates; 1 g fiber; 1 g sugar; 11.9 g protein; 1486 IU vitamin a iu; 7 mg vitamin c; 34 mcg folate; 125 mg calcium; 2 mg iron; 30 mg magnesium;