A frittata that you can make with any vegetables that you have available.
3 tbsps parmesan cheese
8 large eggs
1 tbsp leaves tarragon, chopped
2 tbsps basil, chopped
1 tbsp olive oil
8 flowerets cauliflower, chopped
1/2 cup white part leeks, chopped
Pre-heat boiler. Heat oil in oven proof skillet over medium-high heat and sauté cauliflower and leeks until crisp tender.
Reduce heat to medium-low; add lightly beaten eggs, herbs and salt and pepper to taste. Cook, stirring frequently until eggs began to form small curds and set.
Add cheese (parmesan or asiago), pressing lightly into egg mixture with a spatula.
Place skillet under broiler and cook until top is set but not brown- about 1 minute.
Cool slightly, transfer to plate and cut into 4 wedges.
in 1 serving of Vegetable Frittata.
, 8% carbs, 29% protein.
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