Egg white frittata with cheddar and veggies
Sticking to just egg whites in a frittata lets you save room all the flavourful, cheesy goodness on top here. Plus, it had all that filling protein you'd expect in an egg-based main dish so that you feel satisfied. Use this versatile recipe as a jumping-off point for many variations. Other fillings to try: sliced button mushrooms, grated summer squash, diced tomatoes, and flavorful minced shallots. Frittatas are a welcome starring attraction whether it's brunch, lunch, or dinner and leftovers are a gift. Wrap up a wedge in a lettuce leaf for a low-carb lunch or reheat it in the microwave and roll it up in a tortilla for a quick and portable breakfast on the go.
1½ cup(s), (about 8 large eggs)
Uncooked bell pepper(s)
2 item(s), small, any colour, diced
Uncooked red onion(s)
1 medium, thinly sliced
Reduced-fat cheddar cheese
8 oz, (about 1 cup), shredded
2 medium, sliced on diagonal
- Whisk together egg whites, salt, and pepper in large bowl until frothy.
- Heat oil in 10-inch heavy ovenproof nonstick skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, until softened, about 5 minutes. Add egg whites and cook, stirring occasionally, until beginning to set, about 2 minutes. Reduce heat and cook, without stirring, until eggs are almost set, about 6 minutes longer.
- Meanwhile, preheat broiler.
- Sprinkle cheddar over frittata. Broil 5 inches from heat until cheese is melted and eggs are set, 1–2 minutes. Sprinkle with scallions. Cut into 4 wedges.
- Per serving: 1 wedge
If you have leftovers, wrap them in plastic wrap and refrigerate up to 3 days. A wedge of this tasty frittata makes an excellent sandwich filling.