Egg White Frittata

Name: Egg White Frittata
Prep time: 9 min
Cook time: 11 min
Total time: 20 min
Yield: 2 servings.
Ingredients: 1-1/4 cups sliced fresh mushrooms; 1/2 medium onion, diced; 1/2 small sweet red pepper, sliced; 1/2 small green pepper, diced; 1/4 teaspoon salt; 1/4 teaspoon dried oregano; Dash pepper; 1 tablespoon olive oil; 8 egg whites, beaten; 1 tablespoon grated Parmesan cheese

"This egg dish is very satisfying and nutritious, too," writes Linda LaPresle of Glendora, California. "Whether I serve it for Saturday breakfast or for Sunday supper, it's always a hit."

Ingredients

1-1/4 cups sliced fresh mushrooms
1/2 medium onion, diced
1/2 small sweet red pepper, sliced
1/2 small green pepper, diced
1/4 teaspoon salt
1/4 teaspoon dried oregano
Dash pepper
1 tablespoon olive oil
8 egg whites, beaten
1 tablespoon grated Parmesan cheese

Directions

In a 10-in. ovenproof skillet, saute the mushrooms, onion, red pepper, green pepper, salt, oregano and pepper in oil until vegetables are tender. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese.
Bake, uncovered, at 375° for 8-10 minutes or until egg whites are set. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Serve immediately.

Nutrition Facts

2 pieces: 184 calories, 8g fat (1g saturated fat), 2mg cholesterol, 565mg sodium, 12g carbohydrate (0 sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.

Originally published as Egg White Frittata in Cooking for 2 Premiere 2005

Reviews

Click stars to rate

Average Rating:

reta1972

May 10, 2013

I make this all the time, its great!!!! For the other person that had trouble with the egg white sticking , if you have a good nonstick pan your egg whites should be fine when you cook them!! So buy a different pan!!! LOL
lutherallie

Mar 7, 2011

Great recipe....the only thing I changed was I omitted the salt since the parmesan is quite salty itself. Loved it!
cellygirl

Jan 11, 2011

I would make this again, as the dish tasted pretty good, but I think I'd scramble the ingredients rather than attempting a frittata. I used my Calaphalon skillet to avoid the eggs sticking to the pan, but they did anyway when I put it in the oven and the frittata didn't turn out pretty at all.