Protein and veggie packed, with lots and lots of herbs so it smells just heavenly while baking, this herbed vegetable frittata makes a wonderful breakfast, lunch or light dinner.

pieceoffrittata

Though it ended up being pretty different from her recipe, this was inspired by Kalyn’s Recipe for Zucchini Bake with Feta and Thyme (though I don’t follow the South Beach Diet, I just adore Kalyn’s recipes and blog!)

I am not usually a fan of using egg whites instead of whole eggs (hey, nature gave us the package as a whole, and I believe the nutrients from eggs are better absorbed as such). That being said, I had so many egg whites in my refrigerator (leftover from recipes where only yolks were needed) that I decided to go ahead and use them here.

I guess I could have made angel food cake or meringues or something but I just didn’t feel like going there…

You can certainly use whole eggs in the recipe, as I will next time I make this. You can also swap out the veggies I’ve suggested and use pretty much anything you like- I used what I’ve still got in my garden at this point, but you can substitute what is local and available to you.

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frittatapartial

Leftovers are quite tasty straight out of the refrigerator; they can be reheated, as well.

 

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2 Comments

  1. 1

    Kalyn — September 30, 2009 @ 4:47 pm

    This sounds perfect to me; saving it for my monthly round-up! (And thanks for the nice shout-out for my blog too.)

  2. 2

    Meal Plan Kit: March 24-April 6 | Live Simply — March 23, 2014 @ 9:13 pm

    […] Herbed Vegetable Frittata […]