EGG WHITE AND FRITTATA
Provided by Aaron McCargo Jr.
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Brush zucchini with olive oil and season with salt and pepper. Grill over medium heat in a grill pan until tender and marked. Allow to cool and dice.
- In a 12-inch cast iron skillet, melt butter over medium-high heat. Add pancetta and cook until crisp. Add garlic and allow to cook until fragrant. Stir in the grilled zucchini, tomatoes, and fresh herbs. Slightly beat egg whites in a large bowl and add to the pan. Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper. Place in oven and bake for 25 to 30 minutes or until egg is set. Remove from the oven and serve.
FRITTATA WITH LEFTOVER GREENS
Use up leftover cooked greens (which, in my experience, don't reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.
Provided by ajhorse21
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
- Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
- Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 4.8 g, Cholesterol 157.9 mg, Fat 7.4 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 376.3 mg, Sugar 1.9 g
EGG WHITE FRITTATA
Steps:
- In a 10-in. ovenproof skillet, saute the mushrooms, onion, red pepper, green pepper, salt, oregano and pepper in oil until vegetables are tender. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese., Bake, uncovered, at 375° for 8-10 minutes or until egg whites are set. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Serve immediately.
Nutrition Facts : Calories 184 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 565mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SWISS CHARD FRITTATA
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
- Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
- In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
- Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
- Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.
ZUCCHINI EGG WHITE FRITTATA
A filling, low calorie meal for one, perfect for breakfast, lunch, or dinner. Low cholesterol, low calorie, low carb, fat free.
Provided by the_health_nut
Categories Breakfast
Time 11m
Yield 1 frittata, 1 serving(s)
Number Of Ingredients 6
Steps:
- 1. Spray an omelet pan or small skillet with cooking spray. Make sure you coat it nice and thick so the frittata doesn't stick. Heat pan on med. high heat.
- 2. Saute zucchini until tender and slightly wilted.
- 3. Pour egg whites over zucchini. Top with parmesan cheese.
- 4. Cover and cook until eggs are opaque and firm.
- 5. Remove from heat. Slide a plate upside down over the top of the skillet. Quickly flip the skillet and plate upside down, so the frittata is now zucchini side up on the plate.
- 6. Sprinkle with parsley and black pepper for an elegant look.
Nutrition Facts : Calories 108.1, Fat 3.8, SaturatedFat 2.2, Cholesterol 8.9, Sodium 303.8, Carbohydrate 3.8, Fiber 0.6, Sugar 2.2, Protein 14.3
CHARD FRITTATA
Provided by Nancy Harmon Jenkins
Categories breakfast, main course
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Wash the chard thoroughly; put in a large kettle and steam over medium heat in the water that clings to the leaves. Cover pot while steaming. When chard is tender, after about 10 minutes, drain, reserving liquid for another use, like making a broth, and coarsely chop the tender leaves.
- Preheat oven to 350 degrees.
- Put the butter and oil in a saute pan, a straight-sided quiche pan or a shallow baking dish that can go in the oven. When the butter has melted and the foam begins to subside, add the minced shallots and saute briefly until they are translucent but not brown. Add chopped chard and mix well. Remove from heat.
- In a bowl combine eggs, cream, salt and pepper and beat thoroughly. Pour this batter over the chard, lifting edges of the chard with a fork to let batter run underneath. Dot the top with cheese cubes and put in middle of oven. Bake 20 to 25 minutes.
- Remove and let cool slightly. To serve, cut into squares or wedges.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 409 milligrams, Sugar 2 grams, TransFat 0 grams
ZUCCHINI FRITTATA
When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Whisk together eggs and salt., In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.
Nutrition Facts : Calories 261 calories, Fat 18g fat (8g saturated fat), Cholesterol 304mg cholesterol, Sodium 459mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
EGG WHITE FRITTATA WITH ZUCCHINI, BLACK OLIVES, AND CHARD
My mom's garden is incredible. This recipe provides a perfect use for her bounty of zucchini and Swiss chard. It's also a delicious, very satisfying dish that's simple to make. The coconut milk adds richness and body without introducing coconut flavor but you could use cream, half-and-half, or any other kind of milk, dairy or non-dairy, instead. Lower fat contents will yield a lighter result.
Provided by Heather U.
Categories Chard
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Generously sprinkle zucchini pieces with fine sea salt and set aside on a cutting board or in a colander for about 30 minutes.
- Blot the zucchini with a towel, toss with enough olive oil to coat (about 1 Tbsp), and spread in a single layer on a baking sheet lined with parchment paper. Roast at 425 degrees F. for about 8 minutes; stir and roast another 5 to 8 minutes, until zucchini pieces are tender and slightly caramelized.
- Trim the chard by removing and discarding the stems. Cut the leaf blades into 1/2-inch ribbons.
- Bring about a quart of salted water to a boil in a wide skillet. Add the chard and simmer uncovered for about 5 minutes, turning the leaves over occasionally with a spatula. Drain the chard and spread on a cutting board to cool. When it's cool, squeeze excess moisture from the chard.
- Saute the onion in the remaining 1 Tbsp of olive oil until soft; add the garlic and oregano and saute another minute or so. Add the chard and olives, and cook for another couple of minutes. Remove from heat. Stir in the zucchini.
- In a bowl, blend the egg whites and coconut milk. (If using canned coconut milk, shake the can vigorously before opening to blend the contents.) Stir in the vegetables. Pour the mixture into a lightly greased 8 by 8 baking dish.
- Cover the dish with foil and bake at 350 degrees F. for 30 minutes or until the eggs are set.
Nutrition Facts : Calories 250.7, Fat 13.3, SaturatedFat 5.1, Sodium 461.6, Carbohydrate 22.7, Fiber 3.4, Sugar 17.4, Protein 12.5
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