Fit and Fluffy Frittata

My husband prefers eggs in some form for breakfast.  It's easy for me to open the frig on Sunday morning and check out what's on hand to create the frittata of the week- or crustless quiche, or whatever you choose to call it.  At any rate, I toss the ingredients together in a 13 x 9x 2 baking pan and I wind up with 8 delicious servings of healthy.  I get my protein and veggies all in one shot.  Hubby will often add more cheese to his or put it in a wrap for a breakfast burrito.  For my bariatric belly the serving size is just right by itself, some days it may even be a bite or so too much.  Here's this week's recipe and the ricotta cheese makes it nice and light and fluffy.

Ingredients:

• 3 Eggs
• 20 Egg Whites
• 3/4 cup Fat Free Ricotta Cheese
• 2 cups Chopped Broccoli Florets
• 2.25 oz Can Sliced Black Olives, Drained
• 5 tablespoons Bacon Bits
• 8 tablespoons Trader Joe's Bruschetta Sauce
• 4 tablespoons Shredded Parmesan Cheese
• 1/8 teaspoon Each Sea Salt, Pepper, Garlic Powder, Crushed Red Pepper

Directions:

1. Spray a 13 x 9 x 2 baking dish with non stick spray.  Preheat oven to 350 degrees
2. In a large bowl whisk together until light and fluffy the eggs, egg whites, ricotta cheese, Bruschetta sauce and seasonings
3. Add the chopped broccoli to the bottom of the baking dish, spreading evenly
4. Give the egg mixture one or two final whisks and pour over the broccoli into the baking dish
5. Add the olives and the bacon bits and using a fork distribute evenly in the egg mixture
6. Top with shredded parmesan and pop into the oven
7. Bake for 35 minutes at 350 degrees until center is just set.  Do NOT overcook
8. Remove from oven, cool a few minutes and serve, or cool completely and cut your 8 portions, wrap each and refrigerate for meals throughout the week

Nutrition:  Makes 8 servings, each with approximately

• 145.6 calories and
• 15.5 grams protein