At the end of the week you may have some leftover food and veggies that you may be contemplating either giving away or throwing away. Before you toss out your hard-earned money, make a hearty frittata.
No matter the hour, frittatas are good ANY time of day – breakfast, lunch or dinner! Here’s what I was able to make with the leftover ingredients in my fridge.
Ingredients for 1 large serving:
- 1 egg
- 3 egg whites
- 3oz leftover cooked chicken breast (pulled into pieces)
- 2 tbsp reduced fat mozzarella
- 5oz leftover roasted red potatoes
- 1/2 cup fresh spinach chopped
- 1/3 cup chopped red bell pepper
- 1/2 tsp oregano
- 1 tbsp minced garlic
- pinch of sea salt, pepper
- spray coconut oil
- Set oven to 400F.
- In a bowl beat eggs and seasonings together.
- Spray a cast iron skillet with coconut oil. Toss in your leftover food – chicken, potatoes and veggies.
- Pour egg mixture over the chicken, potatoes and veggies. Top with 2 tbsp mozzarella cheese.
- Bake in the oven for about 25 minutes or until the egg is fully cooked and no longer runny. Keep in mind that if you use ingredients such as tomatoes, it may make take a bit longer for the egg to cook since tomatoes carry a lot of water and tend to make the eggs “runny”. I recommend drying the tomatoes on a paper towel before adding to the frittata or using sun-dried tomatoes.
420 calories, 50g protein, 30g carbohydrates, 10g fat, 3g fiber, 3g sugar