Caprese Frittata
Herb and Arugula Salad
Ingredients
- 1 Tbsp minced garlic
- 2 Tbsp olive oil
- 12 large eggs, lightly beaten
- 1 cup shredded mozzarella cheese
- ½ cup 2% reduced-fat milk
- ½ tsp kosher salt
- ½ tsp pepper
- 2 tomatoes, sliced
- ¼ cup fresh basil leaves
Instructions
- Preheat oven to 375°F. Cook garlic in hot oil in a 10-inch ovenproof skillet over medium heat 30 seconds or until fragrant.
- Whisk together eggs, cheese, milk, salt, and pepper in a large bowl; gradually pour into skillet. Gently arrange tomatoes in skillet.
- Transfer skillet to oven, and bake 20 minutes or until set and beginning to brown. Sprinkle with basil.
Side Dish Ingredients
- 1 (11-oz) pkg arugula
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ¼ cup refrigerated lemon vinaigrette (such as Marzetti's)
Side Dish Instructions
- Combine arugula, parsley, and dill in a bowl. Drizzle salad with dressing, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
255
|
44
|
299
|
| Fat (g) | 18 | 3 | 21 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 18 | 1 | 19 |
| Carb (g) | 6 | 3 | 9 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 427 | 96 | 523 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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