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Ricotta Frittata

Ricotta Frittata Picture

Ricotta Frittata (Salmon)

Calories 297 (15% from fat)
Fat 5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 78 mg.
Sodium 280 mg.
Carb. 15 gram
Fiber 1.5 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 45 gram

Ricotta Frittata (Chicken 4 Ounce Size)

Calories 221 (8% from fat)
Fat 2 gram
Saturated Fat .6 gram
Trans Fat 0 gram
Chol. 50 mg.
Sodium 224 mg.
Carb. 15 gram
Fiber 1.5 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 34 gram

Ricotta Frittata (Chicken 6.5 Ounce Size)

Calories 279 (11% from fat)
Fat 3.3 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 79 mg.
Sodium 250 mg.
Carb. 15 gram
Fiber 1.5 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 46 gram

Ingredients


1.5 sweet potatos (3 cups) peeled and grated

1 small onion (1 cup) diced

1 lb. skinless salmon fillet cut into 1/2 inch cubes

OR

2 skinless boneless chicken breast halves cut into 1/2 inch cubes
(NOTE: Chicken breasts come in various sizes. The nutritional breakdown shows both 4 ounce and 6.5 ounce sizes.)

10 egg whites

1/4 cup fat-free milk

1/2 cup fat free ricotta cheese

1 oz (24 grams) fresh tarragon leaves chopped

Non-fat cooking spray


This recipe doubles well and freezes for convenient re-heating later.

1. Heat oven to 375 degrees fahrenheit. Spray non-fat cooking spray in non-stick pan, add sweet potatos and onion and cook over medium heat. Stir sweet potatos and onion until tender for about 5 minutes.

2. Add chicken or fish to pan. Cook for an additional 5 minutes (if salmon) and an additional 10 minutes (if chicken).

3. Whisk together the eggs, milk, ricotta cheese and chopped tarragon. Combine everything in a baking dish and bake in upper third of oven. Bake for approximately 20 minutes or until set.

4. Take frittata out of the oven, let cool for approximately 5 minutes and serve.

Yield: 4 Servings


Ricotta Frittata 

This is a Freezer Friendly Recipe!

Ricotta Frittata Picture

The ricotta frittata can be reheated in about 5 minutes in your microwave. Make sure when you re-heat it that the lid is off so steam can escape.

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