Wednesday, December 21, 2011

Mediterranean Frittata

1/4 cup chopped red onion
1 green onion chopped
1/2 cup sliced mushrooms
2 ounces spinach
Pete and Gerry's Heirloom brown eggs
2 Pete and Gerry's Heirloom brown egg whites
2 tablespoons fat-free feta cheese
2 tablespoons olive oil
Fresh herb of your choice (oregano, sage, rosemary, etc)
Salt and pepper to taste


First chop up your veggies and herbs:

Start by sautéing the red and green onion together :

Once translucent, add the mushrooms, salt and pepper to taste (preheat the oven to broil now):

Once the mushrooms are nicely browned, add the fresh, washed spinach and continue to sauté:

In a separate bowl, beat your eggs and egg whites and add to the veggies making sure the egg is well distributed throughout the pan.  Add the feta and fresh herbs on top:

Allow the egg to settle a bit on the bottom (about 3-4 minutes).  The egg will be runny on top.  At this point, pop the pan into the oven (set to broil) and remove once the top is settled and nicely browned (about 3-5 minutes).  I recommend checking on it after 3 minutes and if it needs to be cooked longer, you can leave it in the oven for another minute or two.

PS- I do often make this frittata with egg whites only, which is delicious as well!

Bon Appétit!

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