Low Sodium Frittata
It’s so easy
to make a frittata for breakfast, turn on your stove top and into your fry pan
add all your ingredients then pour your egg mixture over everything, as soon as
the edge of the eggs set on the cook top, just pop it into the oven for a
couple of minutes to finish it off – you have a wonderful tasty brunch. Think of what
you like on your pizza, and then try adding it in: olives, mushrooms.
This
recipe has Sodium 101.9 mg per serving.
Ingredients
- 2 Cups Zucchini -
grated
- 2 oz. fresh baby spinach
- 2 Cloves Garlic
- 2 Tbsp. Olive Oil - for
sautéing
- 8 Leaves Fresh basil
- 1 teaspoon Chia Seeds
- 1 Cup Onion - Chopped
- 1 Cup Sweet potato -
Chopped
- 1 Medium Tomato - sliced to
garnish on top
- 8 Large eggs
- 1/4 Cup 2% Milk
- 1 tsp Black Pepper
- 2 Tbsp. Parmigiano-Reggiano cheese lowest sodium
you can find.
Instructions
Pre
heat your oven to 350 degrees F.
Grate
the Zucchini and then dry on some paper towels and squeeze out a lot of the
moisture.
Heat
the olive oil in a deep skillet or sauté pan (that is oven safe) over medium
heat.
Warm
the garlic in the oil and sauté the onion, basil, chia seeds, sweet potatoes,
and zucchini in the pan up on medium high heat until the mix turns golden brown.
Add
the milk, eggs,baby spinach and black pepper to a blender and blend on the highest speed
until frothy.
Pour
the egg mixture over the ingredients in the pan.
Let
it set for one minute on the stove top.
Add
the cheese, float the tomato slices on top and finish the frittata in the oven
for ten minutes and the eggs have cooked through.
Garnish with a little fresh basil, slice and if you are having it for your brunch or lunch add your favorite side salad and enjoy.
