Vegetable Frittata

Todays lunch was an amazingly healthy vegetable frittata with a veggie salad. All that was missing was some homemade whole wheat bread. (Oh Honey, where's the homemade bread?) The recipe uses egg whites, instead of the whole egg, so it is heart healthy!

When it comes to eggs, free range is always the way to go. It's always important to purchase your eggs from somewhere where you know that the chickens who laid them for you, were treated with kindness.

Vegetable Frittata.

Ingredients:

2 tsp olive oil

2 cups of vegetables of your choice (red, yellow, orange peppers, mushrooms, asparagus, zucchini, onions)---diced

Eggs whites from 1 dozen eggs

1/2 tsp ground pepper

1/4 tsp sea salt

Directions:

Preheat the oven broiler.

In a 10" oven safe skillet, warm the olive oil. Add the vegetables and sautee for 3-4 minutes. Don't over cook the vegetables. You want them to be tender crisp.

Whisk together the egg whites, salt and pepper and pour over the vegetables and cook gently until the egg whites are set.

Transfer the pan to the broiler and brown until the top is nicely browned.

Take out of the oven and sprinkle with scallions.

Other options: just before you put the frittata in the oven, you could sprinkle it with some feta cheese for another layer of flavor.

Enjoy!