Egg white frittata with cheddar and veggies
8
Point(s)
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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.
Ingredients
Egg white(s)
1½ cup(s), (about 8 large eggs)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Olive oil
2 tsp(s)
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
Uncooked scallion(s)
2 medium, sliced on diagonal