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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Just a simple answer to breakfast or a light supper. I love the freshness of this frittata and the lightness. You can add whatever veggies you want, but I like the orange peppers, artichoke hearts, grape tomatoes, and green onions with the feta. The tomatoes literally burst in your mouth creating a yummy ooziness. Ingredients:
2 green onions, diced |
1 orange bell pepper, diced |
1 pint grape tomatoes |
1 (14 ounce) can artichoke hearts, drained and chopped |
4 large eggs |
4 ounces egg white substitute |
1/2 cup crumbled feta cheese, divided |
salt and pepper |
Directions:
1. Using a non-stick pan or a cast iron skillet sprayed with cooking spray or 2 T olive oil, saute green onions and orange pepper, stirring a few times. Cook until golden. Add tomatoes and artichoke hearts, cook 3-5 minutes until tomatoes begin to burst.
2. While veggies are cooking, beat eggs and egg white substitue with salt and pepper and 1/4 C feta.
3. Pour mixture over eggs and tilt skillet to distribute evenly. Top with additional feta.
4. Cover and cook 6 minutes until set.
5. Cut into wedges and serve with diced green onions for garnish, if desired.
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