- 1 tbsp extra virgin olive oil
- ½ red onion, sliced thinly
- 1 red pepper, sliced thinly
- 1 cup shelled frozen edamame beans
- 1 cup frozen greens, spinach, kale, rapini (I use Cooking Greens found in the frozen section of the grocery store)
- ½ tsp kosher salt
- 2 large eggs
- 8 egg whites or 1 cup egg whites from the carton
- ½ cup crumbled low fat 14% M.F. goat’s cheese
- ½ cup finely chopped fresh herbs such as parsley, chives, basil
- Cooking spray
- In a large non-stick fry pan, heat olive oil. Add onion slices, toss to coat, cook for 5 minutes (tossing several times), they should start to turn brown. Add red pepper slices, toss to coat, cook for 5-10 minutes (tossing several times).
- Add frozen edamame beans, toss to coat with the onions and peppers, add 2 tbsp water, toss, cook for 5 minutes.
- Add frozen greens, toss to mix with the veggies in the pan. Stir this mixture with a spatula or a wooden spoon. You will need to break up the frozen vegetable clumps as they defrost.
- Add the salt, toss to mix.
- In the meantime, in a medium size bowl, beat together the eggs and the egg whites. Add the cheese and herbs.
- Remove the veggie mixture to a heatproof bowl (don’t clean the pan), spray the pan with non-stick spray. Place pan back on the heat. Place the veggies back in the pan and gently spread them out evenly.
- Pour the egg mixture evenly over the veggies in the pan. Let cook undisturbed for 5 minutes. Then start loosening the sides of the frittata using a rubber spatula, do this by running the spatula around the sides and slowly getting further and further under the frittata.
- Cook the frittata on med-low heat for a total of 10 minutes or so, it should be about 70% cooked.
- Heat the oven to broil and adjust an oven rack to the top position.
- Place the pan under the broiler for about 2 minutes, and cook so that the top of the frittata can finish cooking and brown.
- Remove from the oven (remember the handle of the pan is very hot), let rest for 5 minutes or so. Using the help of the spatula, guide the frittata out of the pan and onto a round platter.
- Slice in wedges like a pie.
Make Ahead: Can make a day or 2 before and serve warmed up or at room temperature.