I just realized that my last five posts have been either dessert or alcohol. Oops. I’m sorry. Or, you’re welcome. Either way.
In fairness and deference to your arteries and mine, I’ll go ahead and share one of my new favorite fast, healthy weeknight recipes. It’s also my favorite way to use up egg whites. Whenever I make something with Swiss meringue buttercream, I usually end up tossing the yolks and feeling a little guilty (but not guiltier than I’d feel if I made mayonnaise or custard or whatever other unhealthy recipe starts with egg yolks). But throwing away the whites? No way. Last week, I had a ton of whites left over from a tart (soon to be posted) and a hankering for an easy, healthy dinner packed with veggies. Ergo, this frittata.
Quick sidebar: I am currently making a note to myself that whomever created the spellcheck dictionary for WordPress was clearly not a food blogger. Every time I post, I get pinged for things like “frittata,” “buttercream,” “cremini,” and so on. Worth a letter-writing campaign? Definitely not, but surely noteworthy enough for the occasional mild gripe. Because I don’t like to get falsely spellchecked, ya know?
Sidebar #2: I just ran spellcheck and “WordPress” got flagged. Really?
Anyway. What was I talking about? Frittatas. Right. This is definitely going into the heavy rotation – quick, versatile in both ingredients and usage (brunch or dinner!), and super-healthy, you can tweak it to throw in whatever you have in the fridge, and it’s a perfect bounce-back dinner if you’ve subsisted mostly on cupcake batter in the days before. Not that I know anyone who does that.
- 2 cups egg whites
- 3 Tbsp milk or half-and-half
- ¼ cup reduced-fat feta cheese, crumbled
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2 Tbsp olive oil
- 1 red or green bell pepper, diced
- 1 cup mushrooms, chopped
- 1 clove garlic, minced
- 2 cups baby spinach, roughly chopped
- ½ cup sun-dried tomatoes, chopped
- ¼ cup kalamata olives, chopped
- 3 scallions, diced (white and green parts)
- Preheat oven to 400 F. Combine egg whites, milk, feta, basil, oregano and thyme in a medium bowl and whisk until frothy. Set aside.
- Heat olive oil in a cast-iron or ovenproof skillet. Add bell pepper and mushrooms and cook over medium heat until slightly softened, about five minutes. Add garlic, spinach, sun-dried tomatoes, and olives and cook until spinach is wilted, about two minutes. Add scallions and stir.
- Pour in egg white mixture. Stir constantly for about a minute until you start to see bits of cooked egg. Let sit undisturbed for two to three minutes, until the bottom begins to set. Place skillet in preheated oven and cook for 10-12 minutes, until the top is browned and the frittata is set in the middle. Let cool for about five minutes and serve with a simple salad.