Egg White Frittata with Cheddar & Veggies

Ingredients:

• 1 1/2 cups egg whites (about 8 large egg whites)
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 2 bell peppers, diced
• 1 red onion, thinly sliced
• 1 cup shredded reduced-fat cheddar cheese
• 2 scallions, sliced on bias

Makes 4 Servings

1. Whisk together egg whites, salt, and black pepper in a large bowl until frothy.
2. Heat oil in a 10-inch heavy, ovenproof skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, until softened, about 5 minutes. Add egg whites and cook, stirring occasionally, until beginning to set, about 2 minutes. Reduce heat and cook, without stirring, until eggs are almost set, about 6 minutes longer.
3. Meanwhile, preheat broiler.
4. Sprinkle cheddar over frittata. Broil 5 inches from heat until cheese is melted and eggs are set, 1-2 minutes. Sprinkle with scallions. Cut into 4 wedges.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This egg dish is a quick and easy dish to make any night of the week or on the weekend. This dish is also vegetarian and gluten free if those are your concerns. The combination of eggs, vegetables and cheese makes a filling and tasty combination. If you have any leftover frittata, wrap the leftovers and refrigerate for up to 3 days. The leftovers make a nice light lunch or a nice sandwich filling.