Light Broccoli Frittata Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onions | 1 Cup (16 tbs), chopped | |
| Broccoli | 2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), pressed | |
| 1 teaspoon dried | 2 Teaspoon | |
| Ground black pepper | 1 Dash | |
| Egg whites | 6 | |
| 1/4 cup grated sharp cheddar, Pecorino, or ricotta salata cheese (optional) | ||
| Salt | To Taste | |
Directions
Preheat the broiler.
Heat the oil in a large flameproof skillet and saute the onions for about 5 minutes, until softened.
Add the broccoli, garlic, and basil to the onions and continue to saute for another 5 minutes, stirring occasionally, until the broccoli is bright green and crisp-tender.
Add the salt and pepper to the egg whites and beat with a fork until frothy.
Pour the beaten egg whites over the broccoli, tilting the skillet so that the eggs will flow evenly throughout the broccoli.
Cook on low heat for 3 to 4 minutes, until the egg whites are opaque and almost firm.
Sprinkle grated cheese on top, if you like, and place the skillet under the broiler for 2 to 3 minutes, until the cheese melts and begins to brown.
Cut the frittata in half and serve.
Heat the oil in a large flameproof skillet and saute the onions for about 5 minutes, until softened.
Add the broccoli, garlic, and basil to the onions and continue to saute for another 5 minutes, stirring occasionally, until the broccoli is bright green and crisp-tender.
Add the salt and pepper to the egg whites and beat with a fork until frothy.
Pour the beaten egg whites over the broccoli, tilting the skillet so that the eggs will flow evenly throughout the broccoli.
Cook on low heat for 3 to 4 minutes, until the egg whites are opaque and almost firm.
Sprinkle grated cheese on top, if you like, and place the skillet under the broiler for 2 to 3 minutes, until the cheese melts and begins to brown.
Cut the frittata in half and serve.
Chef
