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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This egg dish is very satisfying and nutritious, too, writes Linda LaPresle of Glendora, California. Whether I serve it for Saturday breakfast or for Sunday supper, it's always a hit. Ingredients:
1-1/4 cups sliced fresh mushrooms |
1/2 medium onion, diced |
1/2 small sweet red pepper, sliced |
1/2 small green pepper, diced |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
dash pepper |
1 tablespoon olive oil |
8 egg whites, beaten |
1 tablespoon grated parmesan cheese |
Directions:
1. In a 10-in. ovenproof skillet, saute the mushrooms, onion, red pepper, green pepper, salt, oregano and pepper in oil until vegetables are tender. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese.
2. Bake, uncovered, at 375° for 8-10 minutes or until egg whites are set. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Serve immediately. Yield: 2 servings.
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