20 egg whites
1/2 cup bite-size broccoli florets
1/2 cup diced red bell pepper
1 sliced Portobello mushroom
Nonstick cooking spray
Salt and black pepper
2 small red onions, optional
3/4 cup roasted tomato salsa
Advance Preparation: Separate 20 eggs, discarding yolks and placing whites in an airtight plastic container. In a steam basket set in a small saucepan, steam broccoli and bell peppers until just tender, about 6 minutes. Plunge into ice water, drain and cool completely. Place in a resealable plastic bag.
Mushroom: In small skillet, saute mushroom. Cool and transfer to small airtight container. Refrigerate everything until needed.
Preparation: Spray an omelet pan or skillet with nonstick cooking spray and place over low heat. Lightly beat egg whites and add them to the pan with sauteed vegetables and seasonings. Continue cooking until eggs are set.
Options: Brown the top under a broiler. Thinly slice onion and saute in another pan coated with nonstick cooking spray until onion begins to caramelize.
Serve: cover a large plate with salsa, place frittata on top, and garnish with onion.
Recipe makes 4 servings.
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