This nutritious post-surgery egg frittata recipe is perfect for breakfast, brunch, or a quick weeknight dinner. Fill this egg frittata with any vegetables, meats, or even grains. This meal has an excellent source of protein, vitamin D, choline, vitamin A, folate, and iron.
This recipe was taken from incredibleegg.org
1/4 cup liquid, such as milk, tomato juice, or broth
1/4 teaspoon of dried thyme leaves or any herb of your choice
dash of salt and pepper
1 cup filling (any combination of meat, seafood, poultry, cheese, vegetables, or grains)
2 teaspoon of butter or coconut oil
Beat the eggs, liquid, herb, salt, and pepper in a medium size bowl until blended. Add in the filling and mix well.
Heat butter or coconut oil in 6 to 8-inch nonstick omelet pan or skillet over medium heat until melted. Pour in the egg batter, and cook over low to medium heat until the eggs are almost set (about 8-10 minutes).
Remove from heat, cover and let stand until eggs are completely set and no visible liquid egg remains (about 5-10 minutes). Cut into wedges, and serve.
Yields: 2-4 servings
Per Serving: 193 Calories; 14g total fat; 385 mg Cholesterol; 157 mg Sodium; 14 g Protein