Thursday, July 17, 2014

Salsa-Egg White Frittata with Vegetables for One

Maybe there are moments when you don't want a large, bountiful breakfast.  And those days, you grab a spoonful of yogurt or a handful of granola and go on about your business.  Maybe you try to get through the morning on coffee. (Ugh...)  But if you're truly hungry, looking for something filling and healthy, this frittata is for you.  If you've got a friend, make one, put in in the oven to keep warm, and make the second.  Frittatas also lend themselves to leftovers, so if you have some cooked vegetables, meat, pasta, rice, or nearly whatever, throw it in.

Good for breakfast, lunch, or dinner.  Hot, at room temperature, or cold sliced up into slivers to be enjoyed on the porch with a glass (or two) of  rosé.  This is the place--summer! Try this:

salsa-egg white frittata with vegetables  serves 1

If you use already-cooked vegetables or meat, just chop those ingredients and heat them through before adding egg whites.  If you want to use more vegetables than the recipe calls for, it'll be fine.  A sprinkle of grated Parmesan at the end could be used in place of the salsa.
  • 2 teaspoons olive oil
  • Fresh ground black pepper and a pinch of crushed red pepper
  • 1/4 cup each chopped onion and red or yellow sweet pepper
  • 1 small zucchini, sliced
  • 6 cherry tomatoes
  • 2 tablespoons chopped fresh parsley or basil, optional
  • Kosher salt
  • 1/3 cup fresh spinach leaves (or an other fresh greens)
  • 3 egg whites, beaten together with a tablespoon of water
  • 3 tablespoons salsa

In an 8 or 9-inch non-stick skillet, heat the olive oil over medium-high heat with 2-3 grinds of pepper along with the crushed red pepper.  Add the onions, sweet peppers, zucchini, tomatoes, and parsley or basil if using. Sprinkle with  just a little kosher salt. Cook and stir 3-4 minutes until beginning to soften.  Add spinach and cook until spinach wilts.  Pour beaten egg white mixture evenly on top of the vegetables, let cook 10 seconds or so to set.  Stir just a bit and turn down flame to low.  Cover and cook another 2 -3minutes or until egg whites are set.  Loosen frittata around the edges with a rubber spatula and tip out onto plate.  Garnish with salsa and eat hot, warm, at room temperature, or cold.

(below:  signing books last weekend at ASPEN KITCHENS on North Nevada in Colorado Springs.)

I'll be cooking and signing at SHOUSE APPLIANCES on North Academy/Austin Bluffs in the Springs Saturday, September 13  --  10am - 1 pm.   In between:  travel!

Have fun cooking and taking care of yourself and, hey, order my book if you haven't already!  You can take a peek inside if you check out its page on (Click above--right to order.)

Cook a new meal,

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