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Recipes for Step 3
Feel free to enjoy the recipes here that can be used on the ITG Diet Plan. One of our coaches has looked at, approved and most of the time has cooked the recipes we are sharing here. We did not invent all of these recipes and will try to credit the author when provided. Plan accordingly depending on the step of the plan you are on. If you have a recipe you would like to share please send it to us!
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Tomato and Leek Frittata
For Step 3 of the ITG Diet Plan
Difficulty
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Ingredients
For 8 people (
)
Recipe
- 2 teaspoon(s) Olive Oil (extra-virgin)
- 2 Leeks, medium sized
- 8 Eggs, Large
- 0.25 cup(s) Milk, Fat-Free
- 1 pinch(es) Sea Salt
- 1 pinch(es) Black Ground Pepper
- 0.5 cup(s) Cheddar Cheese, White, Shredded
- 1 pound(s) Tomatoes, Small
- 1 tablespoon(s) Thyme, Fresh
Tomato and Leek Frittata Directions
- Preheat oven to 350°F.
- Warm oil in 10-inch nonstick ovenproof skillet over medium heat.
- Add leeks; cook 8 minutes, until softened, stirring.
- Reduce heat to medium low.
- In medium bowl, whisk eggs, milk, salt, and pepper.
- Stir in cheese.
- Pour over leek mixture in skillet.
- Gently lift up leek mixture to coat bottom of pan.
- Arrange tomato slices in overlapping pattern on top.
- Cook 8 minutes, until sides are set, but mixture is still loose on top.
- Transfer to oven, cook 10 minutes, until center is cooked through and tomatoes are lightly browned.
- Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet.
- Slide onto serving platter and sprinkle with Thyme.
- Cut into wedges.
- Source: South Beach Diet
