Re: RECIPE: Frittata (yes, again!)

[Guest guest]

n --

I love your recipes. I'm still making the smoothies you mentioned a

few months ago and they are a mainstay for me now.

Thanks for the fritatta recipe. Now I can make something new and

easy tomorrow! Spinach and mushroom anything is my favorite.

>

> I've just finished making my daily fritatta, and decided to post

the

> recipe again for anyone who missed it before (I'm still enjoying

> them after several months).

>

> FRITTATA (like a crustless quiche)

> This serves 2-3

>

> Preheat oven to 350

>

> 12 " pan (I use non-stick griddle pan, with a little spray; the pan

> MUST be able to go in the oven at 350)

>

> on low to medium heat on stove top, cook up some vegs in the 12 "

pan

> (today I used zuke, vidalia & mushroom; yesterday I used spinach,

> vidalia, mushroom and some grape tomatoes that were no longer

> pretty; leftover potatoe and onion is good)

>

> beat 10 egg whites plus 2 whole eggs

> sometimes I add a bit of grated parmesan to that

> seasonings (ie, salt, pepper, herbs)

> sometimes I add a dollop of non-fat yogurt

>

> when vegs are somewhat soft, pour the egg mixture on the vegs

> Cook on stove top just until the edges are starting to 'set'

>

> Transfer the pan to the oven

> Cook for a couple of minutes, checking to see when the center

> is 'set) - probably about 5 minutes

>

> NOTE: Be sure to use a potholder to take the pan from the oven!!!

>

> This can be eaten fresh, room temperature, or refrigerated. I

> prefer it at room temp. Great to take to a picnic, for a light

> dinner, or a brunch.

>

> n

> Cook on stovetop

>