This is a lot of work, but it's worth it. You can divide it up and have it for breakfast all week.
16 egg whites
1/4 cup onions, chopped
1 cup cooked spinach, chopped
1 cup bell peppers, red, green or yellow. Chopped
3 oz Crumbled feta, fat free plain
6 oz serving Frick's low fat ham, chopped
6 oz Cabot Light Cheddar Cheese - 75% Reduced Fat
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
a big handful of fresh basil, chopped
Preheat oven to broil.
Blend together eggs whites, pepper, and salt. Heat a 14-inch non-stick, oven safe saute pan over medium high heat. Remove from heat and spray with non-stick spray. Add peppers, onions, spinach, and ham to pan and saute for 2 to 3 minutes. Remove mixture from pan, rinse and wipe the pan and re-spray it with non-stick spray. This step is important to keep the frittata from sticking. Put the sauteed mixture back into the skillet, pour in the egg white mixture, and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.
Place pan into oven and broil for 3 to 4 minutes, until fully cooked and fluffy. Sprinkle with basil, then with cheeses. Broil again just long enough to melt the cheese.
Remove from pan and cut into 8 wedges.
Servings:8
Points: 2
The Johnson Family Cookbook