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Photo of Vegetable egg white frittata by WW

Vegetable egg white frittata

5
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Easy
A delicious fritatta with lightly cooked vegetables and free-range liquid egg white, flavoured with chopped fresh herbs and a little mature Cheddar.

Ingredients

Two Chicks Simply Egg White

300 g

Parsley, fresh

3 tablespoon(s), chopped, or use chives, thyme or dill

Courgette

1 medium, sliced

Asparagus, raw

150 g, cut into short lengths (optional)

Spring Onions

1 medium, trimmed and finely chopped

Calorie controlled cooking spray

5 spray(s)

Cherry Tomatoes

100 g, halved

Half fat Cheddar cheese

50 g, grated

Avocado

½ medium, sliced

Rocket

2 handful serving

Instructions

  1. Lightly beat the Two Chicks egg white, milk and herbs together. Season with a little salt and pepper.
  2. Steam the courgette, asparagus and spring onions for 3-4 minutes, until just tender, or simmer in a small amount of boiling water for the same amount of time. Drain thoroughly.
  3. Preheat the grill to medium-hot.
  4. Heat a small, deep non-stick frying pan on the hob and spray with cooking spray. Add the cooked vegetables, the cherry tomatoes and the whisked egg white mixture. Cook over a low heat until the base has set – about 5-6 minutes.
  5. Sprinkle the surface of the fritatta with the grated cheese. Transfer to the grill to set and brown the surface – about 4-5 minutes. Serve warm or cold, with the sliced avocado and salad.

Notes

This is a great recipe for using up a few leftover vegetables

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