Egg Omelet Recipe : Onion and Thyme Frittata – Serve Eggs in a Better Way

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If you’re a very good cook, you often slice, chop, soften and cube several kilograms of chopped vegetables in hand. You often end up with many spoils of onions, peppers, carrots, zucchini and leeks etc. You might be thinking of what to do with these spoils? These spoils can be made way for frittatas. These frittatas which are flat omelets, can be eaten hot or cold and pack well in a lunchbox, which are perfect destination for all types of vegetables.

Even if you’re not a egg eater, you should re-consider your taste and thinking. Saturated fat in the diet might be of danger, but how big, is a matter of dispute? The government’s new dietary guidelines also suggest that eating an egg a day does not affect blood cholesterol or cardiovascular health.

Healthier cage-free chicken produced yellow eggs are more flavorful, and your frittatas would be good using them.

Onion and Thyme Frittata

This type of flat omelet is used by agricultural workers for midmorning repast. The French named it as “harvest omelet”.

The ingredients and preparation can be found from this link here:

Recipes for Health: A Better Way to Serve Eggs


Optimum Preparation

In Mediterranean countries they’re served at room temperatures which make them perfect go-ahead dishes. They can be kept in the refrigerator for a few days and make a terrific lunchbox food.

Nutritional Information

    • 191 calories;
    • 3 grams saturated fat;
    • 2 grams polyunsaturated fat;
    • 7 grams monounsaturated fat;
    • 248 milligrams cholesterol;
    • 9 grams carbohydrates;
    • 1 gram dietary fiber;
    • 101 milligrams sodium (does not include salt to taste);
    • 10 grams protein


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