2 Servings
30 Minutes
Allergens
Carbs? Check. Vegetables? Check. Healthy fat? Check. Gobs of protein in the easiest form of egg whites from a carton? Check, check and check! It’s not your parents’ omelet, but this Italian version of eggs is a great alternative! Brunch was never so easy.
Preheat oven to 400 degrees Fahrenheit.
Slowly incorporate black pepper and salt to the egg whites, be careful not to mix too vigorously. Set aside.
Heat bottom of oiled ovenproof seven-inch skillet and add vegetables. Sauté for six to eight minutes till soft.
Sprinkle cheese evenly over vegetables and pour egg whites over vegetables and cook over medium heat for three minutes till edges are set and middle of skillet is still runny.
Transfer skillet to preheated oven and cook for four minutes.
Take out of oven and swirl pan so the runny egg whites are distributed again. Return to the oven and bake three to four minutes.
Turn oven off and leave frittata in oven for three minutes to set. Serve with salad!
Food styling and photography by Baila Rochel Leiner
