When Natalie and I travel we often stay at Marriott Couryard’s and usually have breakfast in their Bistro. My favorite item on the breakfast menu was their eggwhite frittata. They have changed their menu and still offer the frittata, but it isn’t the same as the original one. Here’s my take on their original frittata, which is a healthy way to begin the day.
Warm up a warming drawer, or heat your oven to about 140° F and then turn off. Put your plate(s) in the oven to warm.
Peel and dice the avocado into 3/4 inch cubes and squeeze the lemon juice over them.
Halve the cucumber lengthwise, and dice into 3/8 inch pieces.
Beat the egg(s). Heat a non-stick skillet and pour in the egg, spreading it over the pan as you would a crepe.
Sprinkle the cheese over the egg. When the egg is done and cheese begins to melt, slide the egg carefully onto the plate and return the plate to the oven or warmer.
Put 1 teaspoon of olive oil in the pan and saute the arugula in the pan until it begins to wilt.
Remove the plate from the oven and top with the arugula. Arrange the pieces of avocado and cucumber over the arugula and top with salsa.
This is not a difficult recipe to make, once you get the hang of it. The heated plate is important as the thin egg pancake will cool quickly on a cold plate.
Amounts are approximate, so adjust them to your liking. You can substitute egg whites for the eggs if you desire. I prefer a salsa that has lemon or lime juice in it rather than vinegar, so read your ingredients when you buy the salsa.
If you are cooking for more than one, it might be easier to have a separate skillet to saute the arugula.
Fritatta with Avocado, Cucumber, and Arugula
Serves: 1 serving
Amount Per Serving
% Daily Value*
Total Fat38.14 g
Total Carbohydrate18.09 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.