NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup plain non-fat Greek yogurt

0.5 oz feta cheese

0.5 tsp olive oil

1 cup zucchini

0.5 cup cherry tomatoes

2 tbsp fresh basil

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and well-combined.

• 3

  Heat the olive oil in a 10-inch oven-safe skillet over medium heat.

• 4

  Add the diced zucchini and minced garlic to the skillet, sautéing for 3-4 minutes until the zucchini is slightly tender and fragrant.

• 5

  Stir in the halved cherry tomatoes and chopped fresh chives, spreading them evenly across the bottom of the pan.

• 6

  Pour the egg mixture over the vegetables in the skillet, ensuring the vegetables remain evenly distributed.

• 7

  Sprinkle the crumbled feta cheese and chopped fresh basil over the top of the egg mixture.

• 8

  Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the center of the frittata is set and the edges are lightly browned.

• 9

  Remove from the oven and let the frittata rest for 5 minutes before slicing into wedges and serving.