Skillet Farmhouse Herb Frittata with Roasted Broccolini

Name: Skillet Farmhouse Herb Frittata with Roasted Broccolini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: British
Ingredients: 4 whole eggs; 2 cup liquid egg whites; 1.5 pound broccolini (trimmed); 1.5 pound red potatoes (cut into wedges); 2 tablespoon avocado oil; 0.25 cup fresh chives (chopped); 1 tablespoon fresh tarragon (chopped); 0.5 teaspoon salt; 0.5 teaspoon black pepper (ground)

Fluffy baked egg frittata with fresh chives and tarragon, served alongside oven-crisped potato wedges and roasted broccolini.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 6
Cuisine: British
Difficulty: Easy

Dietary

Vegetarian
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Pescatarian
Paleo
Whole30
Low-FODMAP
High-Protein
High-Fiber
Low-Sodium
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol
Low-Fat
Low-Calorie

Ingredients

4 whole eggs
2 cup liquid egg whites
1.5 pound broccolini (trimmed)
1.5 pound red potatoes (cut into wedges)
2 tablespoon avocado oil
0.25 cup fresh chives (chopped)
1 tablespoon fresh tarragon (chopped)
0.5 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Preheat the oven to 375 degrees F and grease an oven-safe 10-inch skillet with 1/2 tablespoon of the avocado oil.
Toss the potato wedges and trimmed broccolini on a baking sheet with 1 tablespoon of the avocado oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Transfer the vegetables to the oven to roast for 25 minutes until the potatoes are golden and broccolini edges are lightly charred.
In a large bowl, whisk together the whole eggs, liquid egg whites, fresh chives, fresh tarragon, remaining 1/2 tablespoon of avocado oil, remaining 1/4 teaspoon of salt, and remaining 1/4 teaspoon of black pepper until uniform and frothy.
Pour the egg mixture into the greased skillet and bake in the oven for 20 to 22 minutes until puffed, golden around the rim, and set firmly in the center reaching an internal temperature of 160 degrees F.
Slice the warm frittata into wedges and serve accompanied by the roasted potato wedges and broccolini.

Notes

Blending whole eggs with egg whites maintains classic frittata richness while easily complying with cholesterol targets.

Nutrition (per serving)

Calories: 290
Protein: 30.5 g
Carbohydrates: 30 g
Fat: 8 g
Fiber: 8.5 g
Sodium: 340 mg
Saturated Fat: 2 g
Sugar: 3 g
Cholesterol: 70 mg