Egg-white Frittata

It's a new year and as is customary, it brings with it a lot of 'thoughts' of new resolutions. And the most common resolution being getting healthier/fitter/leaner. For foodies like us, a key aspect to that is eating right. And this is more pertinent for weekends where most of the binging happens - for Friday evening to Sunday afternoon is where we probably eat half of our calories of the week. And this is where we thought to be more careful.

So the first recipe of the year is a super healthy weekend breakfast. Frittatas are basically thick omlettes which are baked and may be loaded with veggies and meat. The one we made was with only egg whites (remember how we had used egg yolks in our earlier recipe - Eggnog Truffles and the whites were left over) and some peppers and zucchini. 

Ingredients

6 eggs / 10 egg-whites (makes it much healthier)
1 cup bell peppers cut in squares
1 small onion, cut in squares
1/2 zucchini, cut in cubes
1 tsp butter + 1 tsp olive oil
1 tsp oregano
1 tsp dry basil
Salt and black pepper to taste

Method

1. Toss the veggies in the butter and olive oil for about 5 minutes only. We want the veggies to remain nice and crisp. (Use a small non-stick fry pan to add depth to the frittata. The original recipe calls for baking but we made a simpler version which tastes as good)

2. Add the oregano, salt and black pepper

3. Add the eggs and stir the mixture to mix uniformly. Lower the heat and cover with a lid to cook for 5 more minutes

4. Add the dry basil on top and serve as slices. 

This is almost like a pizza omelette !