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


Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

Nutrition Facts

1/4 frittata
165 calories; protein 11.9g; carbohydrates 4.4g; dietary fiber 1g; sugars 1.3g; fat 11.5g; saturated fat 3.2g; cholesterol 216.3mg; vitamin a iu 1486.4IU; vitamin c 6.6mg; folate 34mcg; calcium 124.8mg; iron 1.6mg; magnesium 30.1mg; potassium 273.9mg; sodium 416.4mg.

1 1/2 medium-fat protein, 1 vegetable, 1/2 fat