I love a well-prepared omelet, but nothing beats a frittata when cooking for a small crowd.
Usually cooked on the stovetop, using just one skillet, frittatas are similar to quiches, but without the calorie-packed crust. To further reduce calories, you can substitute egg whites for whole eggs.
Today’s recipe is ideal for Easter brunch. Prep time is 25 minutes, cook time is 16 to 18 minutes, and all of the ingredients should be available at your local natural and organic food store.
Asparagus, Red Pepper and Potato Frittata
Makes 6 servings
2 cups (16 ounces) egg whites
1/2 cup low-fat ricotta cheese
2 tablespoons canola oil
2 cups refrigerated (uncooked) hash brown potatoes
1/2 pound fresh asparagus, cut into 1-inch pieces
1 cup chopped red bell pepper
1 cup sliced mushrooms
2 tablespoons grated Parmesan cheese
- Slowly stir together egg whites and ricotta cheese in a small bowl, stirring until smooth. Set aside.
- Heat oil on medium-high in 10-inch skillet.
- Gently stir potatoes, asparagus, red pepper and mushrooms in large bowl.
- Add potato mixture to skillet. Cook 5 to 6 minutes.
- Flip potato mixture. Pour egg-white mixture evenly over potatoes. Cover and cook without stirring for 10 to 12 minutes, or until eggs are set. Remove from heat.
- Place serving platter or cutting board over top of skillet. Carefully invert frittata onto platter. Sprinkle with Parmesan cheese.
- To serve, cut into pie-like slices.
Recipe and photo courtesy of AllWhites/ARA