Frittata shakes its bad rap

The name frittata hardly evokes low-fat images. For one thing, its basic ingredients are eggs and cheese ― no lean reputations there. Then the whole thing is cooked up in a frying pan; visions of oil and butter follow.

Yet shattering stereotypes and shedding fat is actually easy for this versatile omelet. First, let a nonstick frying pan ― not oil or butter ― release the eggs effortlessly.

Reduce the fat in the mixture by combining whole eggs and egg whites. Include nonfat milk to keep the dish moist. And cook any added vegetables in broth or water.

These flavorful low-fat frittatas even include sausage, crab, and chicken ― indulgences calculated to keep the illusion of richness alive.

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