Broccoli Red Pepper Frittata Recipe
Hot roasted red peppers and pungent garlic are used in generous proportions to make a deeply flavored brocolli red pepper frittata. It’s an ideal breakfast dish and brocolli gets a unique new twist in the oven! True to its name, Brocolli red pepper frittata is a spicy dish and would surely tickles your tastebuds.
Ingredients
| Egg whites | 6 | |
| 3 cups cooked broccoli florets, drained | ||
| Roasted red peppers | 1 To taste, drained | |
| Garlic | 1 Clove (5gm), minced | |
| Scallions | 1/4 Cup (16 tbs), minced | |
| Black pepper salt | 1 To taste | |
Directions
In a large bowl, beat the egg whites with an electric mixer for 1 minute, or until light and foamy.
Add the broccoli, red peppers, garlic and scallions; add salt and black pepper to taste.
Coat a 9" pie pan with no-stick spray.
Pour the egg mixture into the pan and bake at 350° for 25 minutes, or until the egg whites are set.
Remove and allow to rest for 5 minutes.
Loosen the edges with a spatula.
Cut into wedges and serve.
Add the broccoli, red peppers, garlic and scallions; add salt and black pepper to taste.
Coat a 9" pie pan with no-stick spray.
Pour the egg mixture into the pan and bake at 350° for 25 minutes, or until the egg whites are set.
Remove and allow to rest for 5 minutes.
Loosen the edges with a spatula.
Cut into wedges and serve.
Chef
