Frittatas are an inexpensive and easy to make dish – perfect for breakfast, lunch, and dinner. Mine uses half eggs and egg whites a for a lower calorie version that you can customize any way that you like.
5 large eggs
5 large egg whites
¼ cup low fat milk
¼ tsp. salt
¼ tsp. black pepper
Pinch of cayenne pepper (optional)
1 cup of cooked and seasoned vegetables of your choice (kale, spinach, broccoli, mushrooms, tomato, etc.)
½ cup finely grated cheese (parmesan, cheddar, gruyere, or chunks of feta – your choice)
Preheat oven to 400 degrees. Lightly oil an 8” cake pan and fit with a parchment paper circle that hangs over the sides a bit (this makes it easy to lift the frittata out and the eggs won’t stick).
Whisk together: eggs, egg whites, milk, salt, pepper and cayenne if you’re using it. Cover the bottom of the pan with your vegetables and half of your cheese. Slowly pour over the egg mixture, and cover with remaining cheese.
Bake for 25 minutes and check for doneness, the center should have a slight jiggle but be cooked through. If it is still raw in the middle return to the oven for 3 minutes at a time until done.
Recipe by Rose Hattabaugh