Egg White & Veggie Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
12 tbsp All Whites 100% Liquid Egg Whites 3Tbsp= 1 large egg 1 serving Egg white, large 3 tsp Baking Powder .25 cup Parmesan Cheese, grated 1 cup, chopped Onions, raw 3 clove Garlic 1 cup, pieces or slices Mushrooms, fresh 1 cup Bell peppers (Green, Red, Yellow, Orange) .75 cup Nonfat Plain Greek Yogurt (Kirkland) 0.25 tsp Cayenne Pepper (Ground) 1 tsp Salt Herbs/Spices of your choosing (italian, oregano, garam masala)Add more protein with a tin of sardines in water or a can of tuna.
Preheat Oven to 350. Saute the chopped onions, garlic, mushrooms and peppers (any variety you choose). Add preferred salt & pepper & spices. Remove from heat. Set pan aside. In a blender (or using hand whisk), blend the egg whites, egg, baking powder & yogurt. until frothy. Add this mix to the veggies and fold in. Add parmesan cheese and blend in. Turn entire mixture (everything's in the pan) into a "pam" sprayed 9x13 baking dish/cake pan - and bake for 30+ minutes until the top appears golden. It will spring back to the touch a bit. Let cool, slice into 15 portions and serve. Refrigerate the rest. NOTE: it might get a bit liquid-y if left in the backing pan. Microwave to reheat and there's no problem at all!
Serving Size: 9 by 13 pan making 15 servings 3" x 4"
Number of Servings: 15
Recipe submitted by SparkPeople user WINDYCITYLO.
Serving Size: 9 by 13 pan making 15 servings 3" x 4"
Number of Servings: 15
Recipe submitted by SparkPeople user WINDYCITYLO.
Nutritional Info Amount Per Serving
- Calories: 31.4
- Total Fat: 0.7 g
- Cholesterol: 1.8 mg
- Sodium: 312.7 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.4 g
- Protein: 3.9 g
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