Great way to start your day, from our friends at Whole Foods
- 2 tablespoons extra-virgin olive oil
- 1/3 cup finely chopped shallots
- 1/4 cup light mayonnaise
- 3 tablespoons milk
- 1 tablespoon yellow mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper
- 8 eggs
- 2 tablespoons finely chopped fresh chives
- 1/4 teaspoon sweet paprika
Preheat the oven to 350°F. Heat oil in a 10-inch skillet over medium-high heat. Add shallots and cook, stirring occasionally until golden, 2 to 3 minutes. Meanwhile, in a large bowl, whisk together mayonnaise, milk, mustard, vinegar, salt, cayenne and eggs.
Swirl the skillet to coat the sides with some of the oil from the cooking shallots and then add egg mixture. Reduce heat to medium and cook, without stirring, until golden brown on bottom and just firm everywhere except the very middle, 12 to 14 minutes. Scatter chives and paprika over the top and transfer to the oven. Bake until firm, puffed and deep golden brown around the edges and on the bottom, about 10 minutes more. Set aside to let cool for 10 minutes.
Carefully loosen the edges and bottom with a paring knife or small spatula and then slide frittata onto a plate. Cut into wedges and serve.
Per Serving: 160 calories (110 from fat), 13g total fat, 3g saturated fat, 215mg cholesterol, 350mg sodium, 3g carbohydrate (0g dietary fiber, 1g sugar), 8g protein