Usually for breakfast I am a cereal or oatmeal girl. I freak out if I don't have carbs. It's like a rule or something. But the other weekend, Chris was out of town so I decided to makes something that he would not normally go for. Something with tomatoes, and something without meat.
Garden Skillet Egg White Frittata
I got a few beautiful bell peppers and grabbed a handful of fresh basil leaves from my little farmer's market plant. Also, for this egg white frittata, I used the 100% egg whites in the carton. I didn't have a use for a bunch of yolks at that time and seriously, how convenient are those things?!
Garden Skillet Egg White Frittata
makes 6 wedges
1/2 red bell pepper, seeded and diced
1/2 orange bell pepper, seeded and diced
1 tomato, seeded and diced
1 1/2 C egg whites
Salt and pepper
1/4 C fresh basil leaves, torn
1 chipotle pepper in adobo sauce, diced
2 T shredded cheddar
2 T shredded mozzarella
Preheat oven to 325°. In a cast iron skillet, rub the bottom and sides with vegetable oil and sauté the red and orange bell pepper. Once the peppers are softened, add the tomatoes to the pan and turn off the heat. In a small bowl, mix together the egg whites, salt and pepper, basil and chipotle pepper. Pour egg mixture over the peppers and tomatoes.
Stir gently. Add cheddar and mozzarella to the top.
Bake the frittata for 25 minutes, or until egg whites are completely set. Remove from oven and let cool slightly.
Cut into wedges and serve. I served mine with a few avocado slices and some fresh basil on the side.
Also, a little hot sauce on this would be great. The chipotle pepper really just gave the frittata some smoky flavor, but since I did not use any of the sauce, it wasn't really hot.
This would be a quick and pretty brunch item to serve and if you have any other veggie leftovers, go ahead and toss those in there too. Since making this "girly frittata," I have made a more manly one for the Mr.
Both are great, but this one seems more fancy to me. And if you want a low carb breakfast, this is it!
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Great dish!!! I'm drooling right now.ReplyDelete
Love the avocado on the side ... one of my fave things to do with eggs :)
This looks like an amazing dish to have for brunch, I love all those fresh veggies in there! Well done.ReplyDelete
This looks great! I love that you used just egg whites AND chipotle peppers. Matter of fact, I have some chipotle peppers in the fridge, this may be on our menu this week. :)ReplyDelete
I loooove frittata! I think I'll use up some of those peppers I have in the fridge with this! Thanks for sharing.ReplyDelete
This looks so delicious, great recipe! :)ReplyDelete
This looks pretty fantastic! Like you, I am usually a cereal girl. I basically crave it most mornings, but sometimes it's nice to change things up and this frittata was a great way to do that!ReplyDelete
So colorful! looks delicious!ReplyDelete
Frittas are one of my all time favorite brunch dishes. Looks amazing!ReplyDelete
Looks like a perfect light lunch or summer dinner to me! Lovely opening photo.ReplyDelete
Wow - that looks fantastic! I am a fan of all sorts of good things in my eggs - you're speaking my language! I've never had just egg whites, but it certainly doesn't look like you're missing anything there!ReplyDelete
This looks so delicious. I am making this for dinner tomorrow! Come visit us. We have a terrific three way lasagna to share.ReplyDelete
Oh it's so pretty..Iove all of the different colors!! And as much as I love cooking for my boyfriend, sometimes I like when I can cook exactly what I want :)ReplyDelete
This looks so good! Thanks so much for linking up to my blog hop.ReplyDelete