OMG! I can't stop making these. They are so quick and easy to make. I was recently watching an episode of Bethenny getting Married, and I saw her making these frittata for her new in laws. They looked so delicious, so I checked out her website Bethenny.com. Not only did I find this great recipe I found other recipe that I can't wait to make as well. Now I'm hooked, and I'll probably purchase her books also. What I love best about this recipe is I usually have leftover veggies from the previous night's dinner, or I just chop up whatever veggie I have in the frig. Prep time is about 5 minutes. Here's how:
1 c. vegetables of your choice (this may need to be adjust depending on eggs used)
2 egg whites
1 whole egg
red pepper flakes
salt and pepper
non stick spray oil
shredded cheese (I used Parmesan)
Pre heat oven to 350 degrees. What I usually do is double or triple the egg portions depending on how many people I'm serving. I usually chop up any vegetable I have available. The photo above has leftover, roasted corn, sun dried tomatoes, and spinach leaves. I scramble the eggs, add spices, then incorporate the veggies. Spray a frying pan with the non stick spray. Pour egg mixture into pan, and place in the oven. Cook until top is golden brown, and firm to the touch. Remove from oven. Slide on to a serving plate, and add shredded cheese. So easy, and yummy!
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