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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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a variation on a fritatta that i came up with when i realized i have no overproof pans. Ingredients:
12 egg whites |
5 eggs |
2 summer squash |
1 1/2 cups swiss chard |
4 garlic cloves |
1 large onion |
2 tomatoes |
1 teaspoon basil (to taste) |
1 teaspoon thyme (to taste) |
1 teaspoon rosemary, to taste |
salt |
pepper |
1/2 cup light cheese |
Directions:
1. in skillet, cook squash, chard, onion, garlic until tender and onions are clear.
2. put in round baking pan and let cool. add tomato.
3. combine eggs and spices. pour over the squash.
4. shred fresh cheese over the top.
5. bake at 350 for about 40 minutes.
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