Egg White Frittata with Greens, Tomato and Parmesan

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1 review(s) averaging 5. 100% would make again

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Try this Egg White Frittata with Greens, Tomato and Parmesan recipe, or contribute your own. "Onion" and "Spinach" are two tags used to describe Egg White Frittata with Greens, Tomato and Parmesan.

"Excellent low cholesterol recipe. I made these in muffin tins, baked at 350 for about 20 minutes. Added lots of garlic to further lower cholesterol. Made a double batch and froze most mini frittatas for busy days. "

- Hujamboj

Ingredients

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2 ts olive oil
2 Plum tomatoes; diced
1 md Onion; chopped
8 Egg whites; lightly beaten
1/2 ts Salt
2 c spinach; Chopped, packed
1/4 ts Black Pepper; freshly ground
3 tb parmigiano reggiano; Grated

Original recipe makes 4

Servings  

Preparation

1. Preheat broiler. Heat oil in 10-inch-nonstick skillet over medium heat. Add onion and cook until translucent, 4-5 minutes. Add greens and cook about 4 minutes, until wilted. Add tomatoes and cook 2 minutes or until dry. Reduce heat. 2. In large bowl, beat egg whites, salt, and pepper until just frothy. 3. Add eggs to hot skillet. Sprinkle with grated cheese. Even surface with spatula. Continue cooking until egg is almost set, 3-4 minutes, lifting sides of frittata and tilting pan to allow raw egg to run underneath. 4. Place skillet under broiler until puffed and golden, 2-3 minutes. Be sure to keep handle of skillet out of the oven to avoid melting it or burning yourself. Slide frittata out onto plate, cut into wedges and serve. Each serving: About 110 calories, 57.3%cff; 10 g protein, 8 g carbohydrate, 7 g total fat (1 g saturated), 4 mg cholesterol, 475 mg sodium. SOURCE HomeArts "Making It Healthy -- Breakfast" BY TAMARA HOLT Notes: Work Time: 15 minutes; Total Time: 35 minutes. Egg-white omelets are all the rage with dieters and cholesterol watchers. But without proper attention to filling, theyre just rubbery envelopes stuffed with the same fatty cheese, fried onions, and peppers that made omelets so unhealthy in the first place. I prefer to make an egg-white frittata (a kind of "open-face" omelet), which uses egg whites to their potential. Beaten egg whites are mixed with more vegetables than could fill an omelet. I add cheese but choose fresh Parmesan, which provides much more flavor per calorie than its gooey counterparts. The result is a low-fat, vitamin-rich dish that sacrifices nothing. -TH Recipe by: Tamara Holt for HomeArts Posted to MC-Recipe Digest V1 #1006 by KitPATh on Jan 12, 1998

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Excellent low cholesterol recipe. I made these in muffin tins, baked at 350 for about 20 minutes. Added lots of garlic to further lower cholesterol. Made a double batch and froze most mini frittatas for busy days.
Hujamboj 1 year ago
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