Light egg white vegetable frittata
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Light egg white vegetable frittata calories by ingredient
Introduction
I was really happy how this turned out, since it is my first frittata to actually set the way it was supposed to without taking forever to solidify. It would make a great breakfast or brunch food, and you'll get a serving of veggies in without even realizing it! Experiment with whatever vegetables you have on hand.www.zenlizzie.com I was really happy how this turned out, since it is my first frittata to actually set the way it was supposed to without taking forever to solidify. It would make a great breakfast or brunch food, and you'll get a serving of veggies in without even realizing it! Experiment with whatever vegetables you have on hand.
www.zenlizzie.com
Number of Servings: 4
Ingredients
-
1 egg
6 egg whites
3 Tbs crumbled or shredded cheese (I used gorgonzola because it is my favorite.)
1 medium zucchini, halved and thinly sliced
1 medium tomato, seeded and chopped
1/4 onion, thinly sliced
1/2 cup chopped sweet peppers
2 cloves chopped garlic
1 tsp dried basil (or a few fresh leaves, roughly chopped)
salt and pepper
Cooking spray
Directions
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.