Cooking and Chef Recipes

Flab-u-lous Free-tata

Frittata Divas

Quick and easy frittatas, made with convenient, pourable egg whites, aren’t just for breakfast anymore. You can purchase the organic variety of egg whites sans preservatives or additives, and the calorie load is practically nonexistent, with only 250 calories in two full cups.

Like a blank canvas, the frittata reflects your culinary penchants. A small amount of feta, goat, or Romano packs more punch than a mild Cheddar or Monterey Jack. Go nuts, be seedy, and scour the pantry for forgotten gourmet goodies: tapenade, pesto and jars of roasted peppers and eggplant.

Or keep it simple with a sauté of sweet, blistered grape tomatoes, fresh spinach and zucchini. Topped with a few crumbles of pungent goat cheese and fresh basil, and you'll wonder how you've lived this long without such guiltless bliss.

 

Flab-u-lous Free-tata
Makes 4 servings
12 to 15 grape tomatoes
1 small yellow zucchini, finely diced
4 cups baby, spinach
Coarse salt and freshly cracked black pepper, to taste
2 cups egg whites
1/2 cup crumbled goat cheese
Dried oregano, to taste
12 fresh basil leaves

Preheat oven to 400°F. Mist the bottom and sides of a large, nonstick skillet with cooking spray or olive oil and heat to medium-high.

When pan is hot, toss in tomatoes and sear until skins begin to blister, shaking occasionally. Add squash and cook for 3 or 4 minutes more, tossing occasionally. Add spinach and a teaspoon of water and stir until wilted. Season with salt and pepper, remove from pan and set aside.

Wipe out pan and spray again with cooking spray. Pour in egg whites, reduce heat and lightly push them around as the bottom of the frittata sets up. Season with salt and pepper. When egg whites have set up about halfway, return veggies to pan, evenly distributing. Top with cheese, oregano and basil. Bake for 10 to 12 minutes, or until frittata is golden around edges and cheese is bubbly. Cool 5 minutes before serving.

Diva confession: A frittata also makes a wonderful tapas. Cut into small squares and serve at room temperature with stylish picks or small skewers for a snazzy presentation.