Serve it with ¾ cup plain 2% Greek yogurt and ¼ cantaloupe.
- 1 tbsp. olive oil
- ½ red onion (sliced)
- 2 tbsp. water
- 2 c. broccoli florets
- ½ red bell pepper (thinly sliced)
- coarse salt
- 4 large egg white
- 4 whole large eggs
- Heat 1 tsp olive oil in a 10-inch nonstick skillet over medium heat. Add ½ red onion (sliced); cook, stirring occasionally, until browned, 8 to 10 min.
- Add 2 Tbsp water, 2 cups broccoli florets, ½ red bell pepper (thinly sliced), and a pinch of coarse salt. Cook, covered, stirring occasionally, 5 min.
- Whisk 4 large egg whites until foamy and white. Beat 4 whole large eggs in another bowl. Stir eggs into whites with ½ tsp coarse salt, plus pepper to taste. Fold in the cooked vegetables.
- Rinse and dry pan and heat 2 tsp more olive oil over medium-low heat. Pour in egg mixture. Cook, pulling cooked egg from edges with a rubber spatula to let uncooked egg flow underneath, until frittata begins to set, about 4 min.
- Cover, and continue to cook until set, 6 to 8 min. Broil to brown top if you like.
- Cut into 4 wedges.
All Day-Off Diet breakfast recipes are under 415 calories per serving.
This story originally appeared in the January/February 2016 issue of Dr. Oz The Good Life.