Individual Tomato-Olive Frittatas
Lemony Arugula Salad
Ingredients
- 8 large eggs
- ½ tsp garlic salt
- ½ tsp pepper
- 1 cup chopped grape tomatoes
- ¼ cup sliced kalamata olives
Instructions
- Preheat oven to 375°F. Coat 4 (8-oz) ramekins with cooking spray .
- Whisk together eggs, garlic salt, and pepper in a large bowl. Stir in tomatoes and olives. Divide egg mixture among ramekins.
- Bake 15 to 18 minutes or until eggs are set. Cool slightly, and remove from pan.
Side Dish Ingredients
- 2 Tbsp olive oil
- ½ tsp lemon zest
- 1 Tbsp lemon juice
- 1½ tsp maple syrup
- ¼ tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 1 (5-oz) pkg baby arugula
Side Dish Instructions
- Whisk together oil, lemon zest, lemon juice, syrup, mustard, salt, and pepper in a large bowl. Add arugula; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
171
|
76
|
247
|
| Fat (g) | 0 | 7 | 7 |
| Sat. Fat (g) | 0 | 1 | 1 |
| Protein (g) | 12 | 1 | 13 |
| Carb (g) | 4 | 3 | 7 |
| Fiber (g) | 1 | 0 | 1 |
| Sodium (mg) | 0 | 164 | 164 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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