Light egg white vegetable frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 egg6 egg whites3 Tbs crumbled or shredded cheese (I used gorgonzola because it is my favorite.)1 medium zucchini, halved and thinly sliced1 medium tomato, seeded and chopped1/4 onion, thinly sliced1/2 cup chopped sweet peppers2 cloves chopped garlic1 tsp dried basil (or a few fresh leaves, roughly chopped)salt and pepperCooking spray
1. Crack egg and egg whites into a bowl and whisk vigorously. Mine didn't get very frothy, but there should be air bubbles and a relatively homogenous texture.
2. Pre-heat oven to 400*, and place 8" non-stick, oven safe pan on stove top on medium-high heat to begin warming. Spray pan with non-stick spray.
3. Add pepper, zucchini, onions, garlic, basil, and a sprinkle of salt and pepper to eggs and stir. My mixture got more frothy when I added the vegetables. It doesn't really matter if it seems like there are too many vegetables, since they seem to settle when you cook them, but if you are worried you have added too many, add another egg white and keep whisking.
4. Pour eggs and vegetables into your hot pan and let it sit without stirring for 1-2 minutes. Check the edges with a spatula to see if they have firmed. When the edge of your frittata can cleanly be pulled back from the side of the pan, move pan to oven.
5. Cook for about 8 minutes, or until the center has solidified.
Serving Size: Makes 4 slices
Number of Servings: 4
Recipe submitted by SparkPeople user ZENLIZZIE.
2. Pre-heat oven to 400*, and place 8" non-stick, oven safe pan on stove top on medium-high heat to begin warming. Spray pan with non-stick spray.
3. Add pepper, zucchini, onions, garlic, basil, and a sprinkle of salt and pepper to eggs and stir. My mixture got more frothy when I added the vegetables. It doesn't really matter if it seems like there are too many vegetables, since they seem to settle when you cook them, but if you are worried you have added too many, add another egg white and keep whisking.
4. Pour eggs and vegetables into your hot pan and let it sit without stirring for 1-2 minutes. Check the edges with a spatula to see if they have firmed. When the edge of your frittata can cleanly be pulled back from the side of the pan, move pan to oven.
5. Cook for about 8 minutes, or until the center has solidified.
Serving Size: Makes 4 slices
Number of Servings: 4
Recipe submitted by SparkPeople user ZENLIZZIE.
Nutritional Info Amount Per Serving
- Calories: 86.2
- Total Fat: 3.5 g
- Cholesterol: 48.2 mg
- Sodium: 201.5 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.0 g
- Protein: 9.8 g
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