Ingredients
- 3 cups eggwhites
- half teaspoon tumeric
- sprinkling of black pepper
- sprinkling of italian herbs
- veggies - onion, peppers, broccoli, zucchini, mushrooms, etc.
- half cup cottage cheese
Steps
- Whisk together egg whites and tumeric and cottage cheese. The tumeric makes it look like regular egg color. (You can buy the egg whites in a carton. You can also freeze egg whites if you buy in bulk.) Set aside. Turn on the broiler.
- Dice up your veggies and sautee them in a little olive oil. Sprinkle and toss with the Italian herbs and pepper. (Or, if you have fresh herbs like oregano and basil, that's nice too.) Sautee them until veggies are just slightly cooked (al dante). Set aside.
- Generously grease a nonstick oven pan with butter or coconut oil. I use a round 2 quart pan with metal handles.
- Spread the veggies evenly in the greased pan. Pour the egg white mixture over the veggies evenly. Cook on the stovetop over low-to-medium heat until you see the edges start to firm up a little. That shows that the bottom half is cooked.
- Transfer to the broiler, and finish cooking under the broiler for about ten minutes or more (not too close to the broiler or the top will burn). When it is cooked firm to the touch (not wiggly/wet but also not TOO firm), remove from broiler, cover and let it sit and set for five or ten minutes to finish cooking. (It's best to let it finish this way; cooking too long in the oven will make it dry.)
- Put a cutting board on top of the pan and flip it, so the frittata comes out upside down on the cutting board. Then put another cutting board on top of that, and flip it, so now your frittata is right side up.
- Slice into "pie pieces" (if round pan) or squares. Serve warm. Stores easily in fridge for several days, warm up in microwave.
- Other optional add-ins: "beyond meat" vegetarian sausage (cook it first, drain off grease, and crumble it up). Or bacon crumbles. Or cheese like feta or parmesan. Or whatever!
- Enjoy!