Happy Mother's Day to all the Mom's out there! One day to celebrate all that you do is truly not enough. On this Mother's Day, my own mom asked that we have some tasty, but healthy, brunch food! Actually, she returned from church and promptly said to my older sister and I, "So, what are you two making me?" Oh, Deb, always a character. Mom and I are both doing Weight Watchers right now in preparation for my wedding (another reason to love that woman, always there for solidarity) and she requested something on the lighter side for our meal. My sister had already bought a lemon tart for dessert, but we whipped up a few items as well including fruit salad, oven-fried bacon, and this gorgeous 2 Smart Point sautéed vegetable and egg white frittata. Frittatas are similar to a quiche, but do not include a crust. They are typically started on the stove top in a large pan, often cast iron, and finished in the oven. Since we do not own any oven-proof pans (wah-wah), we got creative and I used a ceramic baking dish directly on the stove top to saute the veggies before adding the egg whites. When preparing a frittata in a non-hillbilly way, it is important to fully cook all your fillings in the pan, pour in the eggs, and cook them for a few minutes to allow them to set around the edge. Then, simply make the transfer to the oven and bake until a knife inserted in the middle comes out clean. This frittata is filled with fresh garlic, shallots, peppers, spinach, and fire-roasted tomatoes, but feel free to change the veggies to your liking, or add some fresh sausage! I had some leftover fontina cheese in my fridge that I used to top my frittata, but I didn't feel that it really shone through. If you want a cheese that packs a little more punch, use one with a saltier bite like parmigiano-reggiano, or feta (I'll be using this one next time!).
I hope your family enjoys this frittata as much as mine did! Go forth, and make your mom some breakfast in bed - she deserves it!
Sautéed Vegetable and Egg White Frittata
Makes 8 servings, 2 WW Smart Points Per Serving
Ingredients:
1 Tbsp olive oil
1 clove garlic, minced
1 shallot or small onion, diced
1 c bell peppers, thinly sliced
4 c fresh baby spinach
1⁄2 c Muir Glen Organic Diced Tomatoes, Fire Roasted
1⁄4 tsp crushed red pepper flakes
1⁄2 tsp salt
1⁄2 tsp black pepper
16oz Egg Beaters 100% Egg Whites
1⁄2 c fontina, parmesan, or feta cheese
Directions:
1. Preheat oven to 375. Chop veggies and sauté garlic and shallots in olive oil on medium heat in a large oven-safe skillet. About 1-2 minutes, until fragrant.
2. Add peppers and sauté until soft. Add tomatoes and spinach, plus seasonings, and cook until spinach is all wilted down.
3. Add egg whites and cook for about 2 minutes so they can start to set around the edge of the pan. Sprinkle on cheese. Transfer frittata to oven and bake about 20 minutes, until set in the center. Put under broiler for the last few minutes to brown cheese, if desired.
I hope your family enjoys this frittata as much as mine did! Go forth, and make your mom some breakfast in bed - she deserves it!
Sautéed Vegetable and Egg White Frittata
Makes 8 servings, 2 WW Smart Points Per Serving
Ingredients:
1 Tbsp olive oil
1 clove garlic, minced
1 shallot or small onion, diced
1 c bell peppers, thinly sliced
4 c fresh baby spinach
1⁄2 c Muir Glen Organic Diced Tomatoes, Fire Roasted
1⁄4 tsp crushed red pepper flakes
1⁄2 tsp salt
1⁄2 tsp black pepper
16oz Egg Beaters 100% Egg Whites
1⁄2 c fontina, parmesan, or feta cheese
Directions:
1. Preheat oven to 375. Chop veggies and sauté garlic and shallots in olive oil on medium heat in a large oven-safe skillet. About 1-2 minutes, until fragrant.
2. Add peppers and sauté until soft. Add tomatoes and spinach, plus seasonings, and cook until spinach is all wilted down.
3. Add egg whites and cook for about 2 minutes so they can start to set around the edge of the pan. Sprinkle on cheese. Transfer frittata to oven and bake about 20 minutes, until set in the center. Put under broiler for the last few minutes to brown cheese, if desired.