For breakfast or brunch, serve this hearty frittata with fruit and a muffin...and for most easy weeknight supper team it with a tossed salad and crusty bread....yum!
what you need:
2 teaspoons olive oil
½ cup coarsely chopped broccoli florets
½ cup sliced fresh mushrooms
½ cup chopped carrot
¼ cup chopped onion
6 egg whites (see Tip)
3 eggs (see Tip)
2 tablespoons snipped fresh basil
¼ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup shredded part-skim mozzarella cheese
what you'll do:
Preheat broiler. In a broiler-proof medium skillet, heat oil over medium heat. Add broccoli, mushrooms, carrot, and onion; cook for 7 to 8 minutes or until crisp-tender, stirring occasionally. (If vegetables start to overbrown, reduce heat.)
Meanwhile, in a medium bowl, whisk together egg whites, eggs, basil, salt, and pepper. Pour egg mixture over vegetables in skillet.
Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
Continue cooking and lifting edge until egg mixture is almost set and surface is just slightly moist. Sprinkle with cheese.
Broil 4 inches from the heat about 2 minutes or until top is lightly browned and center is set.
Let stand for 5 minutes before serving.
Tips - don't broil to long as it will get too dry.