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Garden Frittata Recipe


Atkins Garden Frittata
8.5g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:American
Cook Time:20 Minutes
Phase:Phase 2
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

16.5g

Protein

21.4g

Fat

2.5g

Fiber

299cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 3tablespoonExtra Virgin Olive Oil
  • 2eachLeeks
  • 0 1/4head, large (6-7" dia)Cauliflower
  • 5whole eachMushroom Pieces and Stems
  • 8largeEgg (Whole)
  • 2tbspBasil
  • 0 1/2tspRosemary (Dried)
  • 3tbspParmesan Cheese (Grated)

DIRECTIONS

  1. Preheat broiler.  Clean and prepare leeks, cut the white part only into thik slices.  Coarsely chop the cauliflower and slice the mushrooms.  Set all aside.
  2. Heat oil in a medium ovenproof skillet over medium heat. Add leeks and cauliflower; sauté until crisp-tender, about 10 minutes. Add mushrooms, cook 5 minutes, until mushrooms begin to give off liquid.
  3. Reduce heat to low. Pour eggs into skillet, stirring slightly. Add basil and rosemary, along with salt and pepper to taste. Cook, stirring frequently, until eggs begin to form small curds and set. Add cheese and lightly press into egg mixture with a spatula.
  4. Place skillet under broiler; cook until top is set but not brown, about 1 minute. Cool slightly.
  5. To remove frittata whole, tip skillet to one side and use a spatula to loosen edges. Slide onto a serving platter; cut into quarters and serve.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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