Recipe of the day

vegetable frittata

Serves 4

  • Eggs, whole, 3 pc
  • Egg whites, 3 pc
  • Feta cheese low fat,3/4 c.
  • Mozarella low fat, grated ½ c.
  • Rosemary fresh
  • Garlic, 3 cloves
  • Olive oil, 2 Tbsp
  • 1 cup cooked carrots+broccoli+cauliflower
  • Onion, minced, 1 pc
  • Salt
  • Paprika 1 tsp
  1. Position a rack in the upper part of the oven and preheat to 230 degrees C.
  2. Whisk the whole eggs and whites in a bowl.
  3. Add the fetta cheese and whisk until almost smooth. Whisk in the mozzarella and rosemary.
  4. Cook the garlic in the olive oil over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
  5. Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden. Sprinkle with the parmesan and paprika;
  6. transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes.