Veggie Firttata

[Guest guest]

Veggie Fittata

 

1 cup (4 oz.) white mushrooms, thinly sliced

1/3 cup red onion, sliced

5 large eggs

4 large egg whites

1 tsp. fresh herbs, chopped (thyme, oregano, or basil)

1/4 tsp. salt

1/4 tsp. ground black pepper

4 small plum tomatoes, thinly sliced, garnish

1/2 cup part skim mozzarella cheese, shredded, garnish

 

1. Heat broiler. Coat a 10 " oven proof nonstick skillet with vegetable

cooking spray and heat

over medium high heat. Add mushrooms and onion; sauté until tender, about 5

minutes.

Transfer to a plate. Wipe out skillet, coat again with cooking spray, and

return to medium

high heat.

 

2. Whisk eggs, egg whites, herbs, salt, and pepper together in a medium bowl;

pour into hot skillet.

Cook, without stirring, until eggs begin to set, about 2 minutes, lifting up

edge with a heat proof rubber

spatula while tilting skillet and letting uncooked portion flow underneath.

 

3. Arrange tomato slices and sautéed vegetables in concentric circles on top.

Continue cooking frittata

until eggs are golden-brown on bottom and almost set on top, 2 to 3 minutes

more.

 

4. Sprinkle mozzarella around edge of frittata. Transfer skillet to broiler

and broil until cheese melts and

begins to brown, about 2 minutes. Cut frittata into quarters. One serving

equals one of the quarters.

 

Serves: 4.