Low Fat Frittata Flat Belly Diet Recipes

LOW FAT LOW CAL BREAKFAST FRITTATA

Low Fat Low Cal Breakfast Frittata image

Just threw it together one morning. Me and the Hubby trying our best to eat better. It's pretty good!

Provided by DavidsGirl

Categories Breakfast

Time 55m

Yield 1 frittata, 4 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces farmer john's fully cooked ham steaks
7 egg whites
1 whole egg
1 potato, chopped and boiled
1 cup chopped chopped fresh broccoli
1/2 cup chopped fresh mushrooms
1/3 cup cooked chopped onion
1 tablespoon grated parmesan cheese
1/4 cup mozzarella cheese
seasoning salt and pepper

Steps:

Preheat oven to 375.
In medium bowl mix all the eggs and season with seasoning salt and pepper.
Add cheeses mix well.
Add all the rest of the ingredients into egg mixure.
Stir.
Pour into well grease 10'' deep dish pie pan and bake 45-50 minutes.

Nutrition Facts : Calories 188.8, Fat 5.3, SaturatedFat 2.2, Cholesterol 78.6, Sodium 736, Carbohydrate 14.5, Fiber 2.7, Sugar 2.3, Protein 20.6

LOW-FAT FRITTATA (FLAT BELLY DIET RECIPE)

Low-Fat Frittata (Flat Belly Diet Recipe) image

Low-Fat Frittata with Smoked Salmon and Scallions. Try this quick, healthy meal for brunch or lunch. From Prevention. Posted for safekeeping.

Provided by Heartsong

Categories Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons extra virgin olive oil
6 scallions, trimmed and chopped (whites and 2-inch of green)
6 large egg whites
4 large eggs
1/4 cup cold water
1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon, finely chopped
1/2 teaspoon salt
2 ounces smoked salmon, thinly sliced, cut into 1/2-inch-wide pieces
3/4 cup tapenade (Black olive, MUFA)

Steps:

Preheat oven to 350°F.
Heat heavy 8" ovenproof sauté pan over medium heat 1 minute. Add oil and heat 20 seconds. Add scallions and sauté, stirring periodically with spatula, about 2 minutes or until soft.
Combine egg whites, eggs, water, tarragon, and salt in medium bowl. Whisk to blend. Season with freshly ground black pepper. Pour mixture into pan and lay salmon on top. Cook, stirring periodically, about 2 minutes or until partially set.
Transfer pan to oven and cook 12 to 14 minutes or until firm, golden, and puffed. Remove from oven. Use spatula to release frittata from pan. Gently slide onto warm serving platter, slice, and serve with 2 tablespoons of the tapenade.
Make it a Flat Belly Diet Meal.
For a well-balanced dish, thaw 1/2 cup of frozen dark sweet cherries (45 calories) and combine with 1 cup of fat-free plain Greek-style yogurt (112 calories). Top with 1/4 cup of toasted whole oats (75 calories).
Nutritional Info Per Serving:186 cal, 10 g pro, 1 g carb, 0 g fiber, 15 g fat, 2.5 g sat fat, 143 mg chol, 535 mg sodium.

Nutrition Facts : Calories 96.4, Fat 5.3, SaturatedFat 1.3, Cholesterol 143.3, Sodium 376.5, Carbohydrate 1.7, Fiber 0.4, Sugar 0.8, Protein 9.9

LOW CALORIE VEGETABLE FRITTATA

Low Calorie Vegetable Frittata image

From Self Magazine! This stays great in the fridge and can be reheated for a healthy and quick breakfast all week long. Self says that eggs can help you drop pounds by revving your calorie burn and curbing cravings. (If you aren't a huge kale fan, even though it is great for you, just sub fresh spinach.)

Provided by Mandrin

Categories Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

vegetable oil cooking spray
1 teaspoon olive oil
1 medium jalapeno, seeded and finely chopped
1 large shallot, finely chopped
2 cups large leaves kale, thinly sliced (about 2 leaves)
2 garlic cloves, chopped
4 egg whites
2 whole eggs
3 tablespoons nonfat plain yogurt
2 tablespoons grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 slices whole wheat bread

Steps:

Heat oven to 350°F.
Coat an 8-inch oven-safe skillet with cooking spray.
Heat oil over medium-high heat and add jalapeño, shallot and garlic.
Reduce heat to medium and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes.
Add kale and cook until it begins to soften, 4 to 5 minutes more.
Mix whole eggs, egg whites, yogurt, Parmesan, salt and pepper in a bowl.
Transfer kale mixture to a plate and coat skillet again with cooking spray.
Return kale to skillet and pour in egg mixture.
Bake, uncovered, until eggs are firm in the center, 15 to 20 minutes.
Cool 5 minutes before slicing. Cool completely before storing in an airtight container, refrigerated, for up to 1 week. Serve each slice with a piece of toast.

Nutrition Facts : Calories 138.9, Fat 4.3, SaturatedFat 1.2, Cholesterol 72.1, Sodium 346, Carbohydrate 17.2, Fiber 2.5, Sugar 2.5, Protein 9.2

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