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    Vegetable Egg White Frittata


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    20 egg whites
    1/2 cup broccoli florets bite-size
    1/2 cup diced red bell peppers
    1 portobello mushroom sliced
        Nonstick cooking spray
        (Salt and) pepper
    1 sm red onion optional
    3/4 cup roasted tomato salsa

    Recipe



    * ADVANCE PREP: Separate 20 eggs, discarding yolks and placing whites in an airtight plastic container. In a steam basket set in a small saucepan, steam broccoli and bell peppers until just tender, about 6 minutes. Plunge into ice water, drain and cool completely. Place in a resealable plastic bag.
    * MUSHROOM: In small skillet, saute mushroom. Cool and transfer to small airtight container. Refrigerate everything until needed.
    * PREP: Spray an omelet pan or skillet with nonstick cooking spray and place over low heat. Lightly beat egg whites and add them to the pan with sauteed vegetables and seasonings. Continue cooking until eggs are set.
    * Options: Brown the top under a broiler. Thinly slice onion and saute in another pan coated with nonstick cooking spray until onion begins to caramelize.

    Buny's note: to determine serving size, divide finished portion into either 10 parts (if you get 2 oz protein), or into 5 parts (if you get 4 oz protein)

 

 

 

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