This is a dish originally from Italy, very similar to the omelette we do in Spain. The main difference is that the frittata is baked, so you don’t need to turn it in the pan.
The egg white is a very high quality protein. The yolk has saturated fat, but it has also vitamins: A, B2, B12, D, E and minerals: iron, phosphorus, zinc…
So, in any case: a good dinner, or lunch… or breakfast! 😉
For a mould of 24cm:
600 gr. mixed vegetables (onion, carrots, pepper, zucchini, leek, aubergine…)
4 egg whites
salt, black pepper, spices (garlic powder, turmeric, oregano, basil…)
1 tablespoon of extra virgin olive oil.
Pre-heat the oven at 180 degrees.
Chop the vegetables in strips (julienne) (You can also buy bags of pre-cut vegetables)
Cook the vegetables in a pan with 1 spoon of olive oil, for 2 min. at high heat.
Beat the egg whites.
Add the eggs, salt, pepper, spices and sautéed vegetables to the bowl of egg whites and mix it carefully.
Pour the mix into an oven-baking dish and bake it for 30 min at 180 degrees.
Ready to eat!
If you don’t have a nice dish to serve it on the table, you can put baking paper in the mould before pouring the mix, so later you can take out your frittata without any problems.