Blame it on the weather, but last week, I had major dinner burnout (a girl can only have protein + vegetable + starch so many times before she starts to go nuts). To break through my dinner doldrums, I flipped open Mark Bittman’s How To Cook Anything and stumbled on a recipe for a frittata. Breakfast for dinner isn’t a new concept for me, but this recipe–which I modified by using egg whites and this particular veggie and cheese combo–was exactly what I needed to pull me out of my meal funk. It’s light yet satisfying–perfect for wet, almost-spring weather.
-8 eggs (can be all egg whites or half egg whites and half whole eggs)
-1/2 cup diced onion
-1 cup diced mixed veggies (I used tomatoes, red peppers and fresh baby spinach)
-1/4 cup light feta cheese
1. Heat oven to 350 degrees
2. Spray a pan (preferably a stainless steel or enamel pan that can go right into the oven) with cooking spray, then sauté onions on medium heat until they soften.
3. Add the rest of the veggies, and a bit more cooking spray. Cook for two to three minutes.
4. Pour the eggs in, then sprinkle the feta. Turn heat to medium-low and cook for about 10 minutes.
5. When the eggs are nearly set, grate parmesan over them, then put them in the oven for another ten minutes.
6. Pull out and let cool at least minutes before serving.