Egg white frittata

D's family is in town, so we've been quite busy, with little time to cook! However, I did get a chance to make a quick breakfast this morning, and although I only took one picture of the final product, I thought I'd share with you!

I am a big fan of breakfast, especially eggs. I decided to make an egg white frittata with lots of delicious vegetables. I started with some chopped bell pepper (red and green), sliced spring onion, and some fresh spinach leaves. I sauteed these in a large oven-proof pan until tender. In another bowl, I whisked together 12 egg whites, S&P, milk, and grated parmagiano reggiano cheese. I added the egg mixture to the pan, and threw the whole thing in the oven until the eggs were set. Then I added slices of fresh mozzerella on top, and put the pan under the broiler until the cheese melted.

It was a deeeelicious breakfast! I could eat one of these every single morning.


Egg White Frittata
serves 4

Ingredients:
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 spring onion, just the bulb, sliced
1 to 2 cups fresh spinach leaves
12 egg whites
1/2 cup milk
1/4 cup grated parmagiano reggiano cheese
S&P
olive oil

Directions:
1. Pre-heat the oven to 350degrees.
2. In a large, oven-proof pan, heat some olive oil. Add the vegetables and cook until tender.
3. In a bowl, whisk together the egg whites, milk, cheese, and S&P.
4. Add the egg mixture to the pan.
5. Put the pan in the oven. Bake for about 20-25 minutes, or until the egg is cooked.
6. Add some sliced mozzerella on top. Turn on the broiler for a few minutes until the cheese melts.
7. Slice, serve, and enjoy!

Feel free to experiment with whatever vegetables you like, or even some breakfast sausage or bacon!