Egg white frittata with cheddar and veggies
9
Points®
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 flavorful, 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 whites
1.5 cup(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Olive oil
2 tsp
Bell pepper(s)
2 item(s), medium
Uncooked red onion(s)
1 medium
Reduced fat cheddar cheese
8 oz
Uncooked scallion(s)
2 medium
Instructions
1
Whisk together egg whites, salt, and pepper in large bowl until frothy.
2
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.
3
Meanwhile, preheat broiler.
4
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.
5
Per serving: 1 wedge
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