Zucchini, Tomato, Herb & Leek Fritatta

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 6 servings

Ingredients

•  2 Tbsp olive oil
•  2 leeks, chopped and cleaned
•  2 medium zucchini, quarter moon slices
•  3 plum tomatoes, sliced thin
•  4 whole eggs, large
•  1 ½ cups egg whites—taken from 12 eggs or purchased
•  ¼ cup parsley, chopped
•  2 Tbsp dill, chopped
•  Salt and pepper
•  4 slices whole grain bread
•  Feta cheese (optional)

Directions

1.  Preheat oven to 375°F
2.  In a large cast iron skillet, or sauté pan that can go into the oven, heat olive oil over medium/high heat.
3.  Add leeks and sauté until softened about 5 minutes. Add zucchini and sauté another 5 minutes.
4.  Add tomato to the pan and when they just start to breakdown, turn off heat.
5.  In a separate bowl, beat eggs. Mix in herbs, salt and pepper.
6.  Add egg mixture to veggies and stir to combine evenly.
7.  Bake in oven until eggs have set all the way through, about 20-25 minutes.
8.  Take out of oven and let cool for 5 minutes. While cooling, toast bread.
9.  Once bread is toasted, serve frittata and enjoy!

Nutrition Facts

Recipe Yields: 6 servings

Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.