Oven-Baked Edamame and Herb Frittata with Cucumber Salad

Fluffy baked egg frittata studded with sweet shelled edamame and dried basil, served alongside a crisp diced cucumber salad seasoned with oregano.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $1.96/serving

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Pescatarian
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Halal
• Kosher
• Low-Fat
• Low-Calorie
• Low-Carb

Tags

• bake
• healthy
• classic
• budget-friendly

Ingredients

• 4 eggs (whisked)
• 1.5 cup liquid egg whites
• 1 pound shelled edamame (thawed)
• 1.5 pound English cucumbers (diced)
• 1 tablespoon avocado oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Preheat the oven to 375°F. Grease a 9x13-inch baking dish with 1/2 tablespoon of avocado oil.
2. In a large mixing bowl, whisk together whole eggs, liquid egg whites, dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
3. Fold the thawed shelled edamame into the egg mixture and pour evenly into the prepared baking dish.
4. Bake in the oven for 18 to 20 minutes until the center is set and edges are lightly golden, registering an internal temperature of 160°F.
5. While the frittata bakes, toss the diced cucumbers in a bowl with the remaining 1/2 tablespoon avocado oil, dried oregano, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.
6. Slice the baked frittata into 6 squares and serve warm with the chilled cucumber salad.

Notes

Combining whole eggs with liquid egg whites keeps dietary cholesterol well below the threshold while boosting lean protein.

Nutrition (per serving)

• Calories: 166
• Protein: 16 g
• Carbohydrates: 9.5 g
• Fat: 6.4 g
• Fiber: 2 g
• Sodium: 342 mg
• Saturated Fat: 1.2 g
• Sugar: 2.2 g
• Cholesterol: 112 mg