RECIPE SUMMARY
Vegetable Frittata
Makes 2 Servings: Counts towards 2 cups Vegetables, 1 tablespoon Oil, 4 Egg Whites
INGREDIENTS
DIRECTIONS
Preheat the oven to 400°F.
In a medium sized pan, heat the olive oil over medium high heat. Sauté the broccoli, zucchini, mushrooms, and bell peppers for 4 minutes. Stir constantly to prevent the vegetables sticking to the pan. Add in the leeks and continue to cook until all vegetables are soft; season with salt, pepper, and basil.
Grease a cast iron skillet or pie dish and layer the vegetables with freshly chopped spinach and green onions, finish off by pouring the egg whites over the top. Leave a ½ an inch of room from the top of the pan to prevent overflow.
Bake on the middle rack of the oven for 25 to 30 minutes, or until lightly browned. When done, poke the middle with a toothpick and if it does not come out clean, continue to cook the frittata for a few more minutes. Let rest for 5 minutes before serving.
Ingredients
Directions
Preheat the oven to 400°F.
In a medium sized pan, heat the olive oil over medium high heat. Sauté the broccoli, zucchini, mushrooms, and bell peppers for 4 minutes. Stir constantly to prevent the vegetables sticking to the pan. Add in the leeks and continue to cook until all vegetables are soft; season with salt, pepper, and basil.
Grease a cast iron skillet or pie dish and layer the vegetables with freshly chopped spinach and green onions, finish off by pouring the egg whites over the top. Leave a ½ an inch of room from the top of the pan to prevent overflow.
Bake on the middle rack of the oven for 25 to 30 minutes, or until lightly browned. When done, poke the middle with a toothpick and if it does not come out clean, continue to cook the frittata for a few more minutes. Let rest for 5 minutes before serving.