A high protein and low carbohydrate dish which can be eaten at breakfast time and also in the evening. This dish is ideal for the whole family and is very tasty and nutritious.
3 tablespoons extra-virgin olive oil
6 scallions, thinly sliced on the diagonal
4 ounces thinly sliced prosciutto, torn into 1-inch pieces
8 large eggs
3 tablespoons skimmed milk
1/2 cup (2 ounces) grated Parmesan
1/4 teaspoon black pepper
4 cups arugula (about 2 bunches)
1/4 teaspoon kosher salt
4 ounces cottage cheese
Heat oven to 350° F. Heat 1 tablespoon of the oil in an ovenproof non-stick skillet over medium heat. Add the scallions and cook, stirring, for 1 ½ minutes.
Add prosciutto and cook, stirring occasionally, until slightly crisp, 3 to 4 minutes.
Meanwhile, in a medium bowl, whisk together the eggs, milk, Parmesan, and pepper. Pour into the skillet and stir.
Bake until browned around the edges and puffed (a knife should come out clean), 15 to 20 minutes.
Meanwhile, divide the arugula among plates. Drizzle with the remaining oil, sprinkle with salt, and top with cottage cheese.
Cut the frittata into triangles and serve with the salad.
Nutritional Information (per serving)
Calories - 302kcal
Protein - 33g
Carbs - 21g
Fat - 4g
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