Frittatas are the Italian version of an omelette, and my idea of an omelette- not that I really eat them- is to put all sorts of things inside them. I had a number of egg whites left over from making tart doughs earlier on in the week and decided to pour them all together in this comprehensive frittata. It’s rich and chock-full of good things, but on the lighter side due to it being mostly egg whites- lower in cholesterol and fat! It’s very, very simple, despite having tons of ingredients… so try it! :)
Low-Fat Egg-White Frittata
Ingredients:
- 6 egg whites (large, cage-free, brown, organic eggs)
- 3 whole eggs
- 2/3 cup organic skim milk
- 1/4 tsp Dijon mustard
- 1/2 tsp minced garlic
- 1 tsp tomato paste
- 1/2 tsp salt & pepper
- 1/3 cup grated parmesan cheese
- 1/3 cup fresh sweet yellow corn, organic
- 1/4 cup fresh green peas, organic
- 2 tablespoons freshly-grated Reggianito cheese
- 3/4 cup chopped peppered deli turkey
- 1/2 cup chopped fresh spinach, organic
- 1/4 cup finely chopped baby carrots, organic
Process:
- Preheat oven to 375 degrees F.
- Place all frittata ingredients in a large bowl and whisk together briefly until just combined. For a firmer consistency, add a tablespoon or two of organic AP flour.
- Butter a large, shallow tart dish fairly generously and pour in batter.
- Bake in oven for 35-40 minutes or until top is golden brown and mixture is set in well; wiggles when shaken lightly.
- Allow to cool 5-10 minutes; then slice with a smooth knife and eat warm.
I told you it was simple! It’s very quick, very very very simple- did I mention how simple this is?- and hearty. You can make it as a weeklong leftover dish, or comfortably feed it to 5-6 people. Long live Italian practicality.
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AHH! You make everything look wonderful, but especially so with this.