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Light-White Frittata




Source of Recipe


The Australian Women's Weekly Lean Food Cookbook


List of Ingredients




You need 200g of fresh peas in their pods for this recipe.
per serving 7.6g fat; 742kJ (177 cal)

ingredients
½ cup (80g) fresh shelled peas
1 medium yellow capsicum (200g), sliced thinly
1 small kumara (250g), grated coarsely
12 egg whites
½ cup (120g) light sour cream
1 cup loosely packed fresh basil leaves
¼ cup (20g) finely grated parmesan cheese


Recipe



Cook peas, capsicum and kumara in heated lightly oiled 20cm non-stick frying pan, stirring, until just tender.

Whisk egg whites and cream in medium bowl; stir in basil.

Pour egg-white mixture over vegetables; cook, covered, over low heat about 10 minutes or until frittata is almost set.

Sprinkle cheese over frittata; place under preheated grill until frittata is set and top is browned lightly.

TIPS Frittata can be served hot or at room temperature.
You can freeze the yolks, in packages of two or four, for future use when baking or
when making custard.
Fresh peas can be substituted with frozen peas, if you prefer