|Cheese Breakfast Frittata
A recipe from the Sneaky Kitchen
1 whole egg
3 to 4 egg whites
2 teaspoons olive oil
1 small onion, halved and sliced
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
5 - 6 mushrooms (optional)
a few black olives (optional)
fresh chopped basil (optional)
1 to 2 garlic cloves (optional)
1 medium tomato, ripe, cut into thin wedges and drained
1/2 cup reduced fat shredded cheddar cheese
salt and pepper to taste
Heat oil in a nonstick skillet on medium heat. Add sliced onion
& bell pepper
and sauté for 3 or 4 minutes. If using mushrooms, olives, basil and/or garlic, add
now. (Spray mushrooms briefly with cooking spray.) Sauté another minute
or two. Don't allow the garlic to brown.
Add salt & pepper to eggs & stir; don't completely combine. Pour into
skillet over the veggies & continue to cook until set on the bottom. To help
the frittata release, you may wish to spray the sides of the pan above the omelet
with more cooking spray.
Lift edges as it sets, letting raw egg run underneath. When it won't run
any more, be sure it's loose & will slide. If the handle of
the pan isn't oven-proof, slide the omelet out onto an oven proof platter;
otherwise leave it in the pan. Arrange tomatoes on top the omelet.
Sprinkle with cheese. Place as far as possible from the flame of your broiler
until the cheese melts.
Offer extra black pepper & serve with whole wheat toast, or if the family is off
running, wrap a chunk up in a tortilla or stuff it in a pita.