I really love a dish when I have all the ingredients to make it on a weekly basis and... when it turns out extremely tasty, filling, and is full of organic, seasonal veggies, with good ingredients. That is this meals, plain and simple. I like the Italian flavors with all the fresh veggies I get at the Farmers market. Zucchini, heirloom tomatoes, bell peppers, and eggplant, etc...use what is in season and you will make this frittata even better! That way you can make this anytime of year, not just in the Summer. NOTE: You can do this with all egg whites or half- egg whites, half-egg combo. Serve this up with a side of grilled asparagus or a simple green salad. 🙂 You will also like Asparagus Frittata and Egg White Frittata Muffins. Enjoy~
Makes 6-8 Wedges
- 1 1/2 tablespoons olive oil
- 1-2 cups eggplant, cooked and cut in cube size
- 1 cup diced zucchini
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped onion
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon crushed red pepper flakes
- 2 garlic cloves, minced
- 1/2 cup chopped tomato, I use heirloom
- 9 large eggs, or you can easily do half egg whites or all egg whites
- Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add cooked eggplant, zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, crushed red pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.
- Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.
- Preheat broiler.
- Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into6- 8 wedges.