Thursday, July 21, 2011

Egg White Frittata

I really love having taco night because it gives me an excuse to season and saute a mound of vegetables and use them in different ways later.
This morning, I had a lot of chopped zucchini, red pepper, and onion (both yellow and red), and decided to make a frittata.
I used the mini chop to grind up the vegetables so that they mixed better with the egg whites.

I preheated the oven to 350, then heated a nonstick skillet and sauteed my chopped vegetables and 2 slices of turkey. At the last minute, I added 4 egg whites, salt and pepper, then sprinkled feta cheese on the top.
I baked for around 10 minutes (because it was a little thicker), and it turned into a great breakfast!

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