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ALMOST EGG WHITE FRITTATA WITH PEPPERS, GREENS AND FRESH HERBS

frittata

 INGREDIENTS

  • 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

DIRECTIONS

  1. 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).
  2. Add frozen edamame beans, toss to coat with the onions and peppers, add 2 tbsp water, toss, cook for 5 minutes.
  3. 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.
  4. Add the salt, toss to mix.
  5. In the meantime, in a medium size bowl, beat together the eggs and the egg whites. Add the cheese and herbs.
  6. 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.
  7. 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.
  8. Cook the frittata on med-low heat for a total of 10 minutes or so, it should be about 70% cooked.
  9. Heat the oven to broil and adjust an oven rack to the top position.
  10. Place the pan under the broiler for about 2 minutes, and cook so that the top of the frittata can finish cooking and brown.
  11. 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.
  12. Slice in wedges like a pie.

Make Ahead: Can make a day or 2 before and serve warmed up or at room temperature.

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About Carolyn Cohen

Carolyn Cohen, Natural Foods Chef, has owned and operated DELICIOUSDISH Cooking School for the last 15 years. DELICIOUSDISH Cooking School specializes in whole natural food HOME cooking, meal panning, and healthy eating. CAROLYN also owns DELICIOUSNUTRITION, a nutrition based culinary school specializing in holistic health and nutrition. Classes focus on clean-eating programs, superfoods and classes targeting specific health concerns and goals. Carolyn, is an Occupational Therapist by training who left her practice to pursue her passion - cooking. She started cooking at a very young age, and takes great pride in planning both simple, everyday meals and menus you can entertain with. Her informative and casual teaching style has inspired people to become great cooks and to enjoy being in the kitchen.

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