Egg White Frittata

Name: Egg White Frittata
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

10 ingredients

2 steps

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.