This morning I woke up famished. I am sure it is because I happily indulged in a carb-fest right before bed. I decided I wanted a hearty breakfast that would not weigh me down. I immediately thought about an egg white frittata, southwest style.
I just got a great deal on peppers and Roma tomatoes at our farmers market. The tomatoes are so luscous and delicious I had to keep going back and buying more. So, I have been having fun finding so many ways to use them. I made Oven Roasted Tomato Sauce, Rosemary Basil Sun Dried Tomatoes and Oven Roasted Tomato Caprese Salad. From the fruits of those labors I enjoyed
Sun-dried Tomato and Scallion Egg White Omelet and Penne with Sun-Dried Tomato Pesto.
So today a Southwestern Egg White Frittata. Here is what I did...
Yield: 2-4
Southwestern Egg White Frittata
This morning I woke up famished. I am sure it is because I happily indulged in a carb-fest right before bed. I decided I wanted a hearty breakfast that would not weigh me down. I immediately thought about an egg white frittata, southwest style.
Prep time: 15 MinTotal time: 15 Min
Ingredients
- olive oil spray
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 1/2 green pepper, diced
- 1/2 tomato, seeded and diced
- 1/2 Spanish onion, diced
- 1 garlic clove, minced
- 4 ounces lean ham
- 2 ounces light swiss
- 1 tablespoon fresh parsley, chopped
- 8 egg whites
- salt
- pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place a 10" oven safe skillet over medium heat, lightly mist with olive oil spray. Add onion, garlic, peppers, tomato and ham to pan, add salt and pepper to taste and cook for 4 to 7 minutes or until softened but not browned.
- I cooked mine a little longer because I was sharing with my 16 month old Munchkin. Mr W does not care for these veggies, as I am sure you remember. So, Em and I share these delicious dishes. It is nice not having to share with another adult.
- In a medium bowl, whisk the egg whites until fluffy, about 30 seconds, add the parsley and combine. As you can see I added the parsley first when I made it this time.
- Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes.
- Sprinkle the Swiss cheese over the top of the frittata.
- Transfer the skillet to the oven on the center rack and bake until set, about 10 minutes.
- Loosen edges of frittata with spatula and slide onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.
0 Comments