Cannelini Bean Frittata
ingredients
2 tsp. olive oil
1/2 small red onion, minced
2 garlic cloves, minced
2 Tbsp. finely minced prosciutto (optional)
1/2 cup canned cannellini beans (or any other white bean), drained and rinsed
2 eggs
4 egg whites
1 tsp. fresh chopped rosemary
1 Tbsp. Parmesan cheese
Pepper to taste
preparation
6 servings
Preparation time: 15 minutes
Cooking time: 26 minutes
1. Preheat the oven to 350º F.
2. In a 12-inch, nonstick, oven-proof skillet (or a cast-iron skillet coated with cooking spray), heat the oil over medium heat. Add the onions and garlic, and sauté for 3 minutes. Add in prosciutto, if desired, and beans and sauté for 2 minutes.
3. Whisk together the eggs, egg whites, rosemary, Parmesan cheese, and pepper. Add to the cannellini beans, and cook for about 5 minutes until the bottom is set.
4. Transfer the skillet to the oven, and bake for about 12-15 minutes until the top is no longer runny. For extra color, turn the heat to broil and broil for 1-2 minutes. Cut into 6 wedges and serve.
nutrition
Serving Size: 1/6 of frittata
Starch Exchanges: 0.5
Lean Meat Exchanges: 1
Amount Per Serving
Calories: 75
Calories From Fat: 30
Total Fat: 3.5 grams
Saturated Fat: 0.9 grams
Cholesterol: 70 milligrams
Sodium: 80 milligrams (without added salt)
Total Carbohydrate: 5 grams
Dietary Fiber: 1 gram
Sugars 1 gram
Protein: 6 grams
*Nutrition analysis does not include optional prosciutto or pepper to taste.
