Recipe: Broccoli, Mushroom and Pine Nut Frittata

By Kary Woodruff

It's another week into the My Heart Challenge, and our contestants are required to share the number of health meals they've eaten each week. Here's a great heart-healthy recipe that would definitely count as a healthy meal. Grab the ingredients and whip up some delicious frittata.​

Frittata Recipe WEB
​Ingredients
  • 7 eggs
  • 1/3 cup water
  • 1 t dried thyme
  • 1 t dried oregano
  • 2 T olive oil
  • 1 baby zucchini, chopped
  • 1/2 crown broccoli, chopped
  • 2 cloves garlic, minced
  • 3 T pine nuts
  • 1/3 cup feta cheese
  • Salt & freshly ground black pepper (a pinch of each)
  • 1 leek, white & green parts only, finely chopped
  • 5 large white (or 7-8 smaller) Porcini mushrooms, coarsely chopped
Directions
  1. Preheat oven to 400º
  2. Warm a large, oven-safe skillet over med-low heat. Add 2 T olive oil to the pan along with the leek. Cook until leeks have wilted, but have no turned brown (3-4 minutes).
  3. While the leeks are cooking, beat the eggs, water, thyme, oregano, salt and pepper in a large bowl until frothy. (More vigorous whisking will result in fluffier end product)
  4. Add the broccoli, zucchini, garlic, and mushrooms to the pan and cook 2-3 minutes until the broccoli has turned bright green.
  5. Pour the egg mixture over the veggies. Allow to cook, occasionally lifting one side of the mixture to allow uncooked portions to slide to the edges of the pan.
  6. When the center is almost set, but not cooked through (about 5-7 minutes), sprinkle the top with the feta and pine nuts.
  7. Place the pan in the oven and cook until top is set and golden (~10 minutes). You can turn the broiler on at the end to toast the pine nuts for 1-2 minutes.
  8. Serve with a green salad for a light and quick summer dinner.
Nutrition Facts
Amount per serving: 145 K cals | 5g Carbs | 11g Fat | 7.73g Protein

Makes 8 servings.