Oven Frittata With Broccoli and Potatoes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In this recipe, prepared in the oven, the egg whites puff up as nicely as a souffle. Ingredients:
3 medium potatoes, peeled and finely diced |
1 tablespoon vegetable oil |
10 ounces chopped broccoli (fresh, or frozen and defrosted, or use any veggie of choice) |
1/2 cup mushroom, coarsely chopped |
1/4 cup white onion, chopped |
8 egg whites, slightly beaten |
2 eggs, slightly beaten (or 1/4 cup egg sub) |
1/4 cup grated parmesan cheese |
1 teaspoon dried parsley |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/4 teaspoon black pepper |
1/2 teaspoon paprika |
Directions:
1. Preheat oven to 350ºF.
2. in a large oven-proof nonstick skillet, cook potatoes in oil over medium heat until tender and lightly browned, about 10 minutes.
3. Add the broccoli, mushrooms and onion; cook and stir for another 5 minutes. Turn off heat.
4. In a bowl, beat egg whites and whole eggs with Parmesan cheese, parsley, basil, oregano and black pepper.
5. Gently pour egg mixture over mixture in skillet.
6. Place skillet in oven and bake for 10 minutes or until eggs are almost set on top. (Watch closely).
7. Turn on broiler and finish cooking for 3 minutes or until lightly browned and set.
8. Sprinkle with paprika and serve.
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