Breakfast

Egg White and Veggie Frittata is for Breakfast.

Egg White and Veggie Frittata takes 20 minutes to prepare.

Egg White and Veggie Frittata takes 30 minutes to cook.

Egg White and Veggie Frittata makes 15 servings.

The ingredients for Egg White and Veggie Frittata are:

12 tbsp All Whites 100% Liquid Egg Whites 3Tbsp= 1 large egg
1 serving Egg white, large
3 tsp Baking Powder
.25 cup Parmesan Cheese, grated
1 cup, chopped Onions, raw
3 clove Garlic
1 cup, pieces or slices Mushrooms, fresh
1 cup Bell peppers (Green, Red, Yellow, Orange)
.75 cup Nonfat Plain Greek Yogurt (Kirkland)
0.25 tsp Cayenne Pepper (Ground)
1 tsp Salt
Herbs/Spices of your choosing (italian, oregano, garam masala)
Add more protein with a tin of sardines in water or a can of tuna.

Here is how you make Egg White and Veggie Frittata:

Preheat Oven to 350. Saute the chopped onions, garlic, mushrooms and peppers (any variety you choose). Add preferred salt & pepper & spices. Remove from heat. Set pan aside. In a blender (or using hand whisk), blend the egg whites, egg, baking powder & yogurt. until frothy. Add this mix to the veggies and fold in. Add parmesan cheese and blend in. Turn entire mixture (everything's in the pan) into a "pam" sprayed 9x13 baking dish/cake pan - and bake for 30+ minutes until the top appears golden. It will spring back to the touch a bit. Let cool, slice into 15 portions and serve. Refrigerate the rest. NOTE: it might get a bit liquid-y if left in the backing pan. Microwave to reheat and there's no problem at all! Serving Size: 9 by 13 pan making 15 servings 3" x 4"Number of Servings: 15Recipe submitted by SparkPeople user WINDYCITYLO.

The nutritional information for Egg White and Veggie Frittata is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 31.4

• Total Fat: 0.7 g
• Cholesterol: 1.8 mg
• Sodium: 312.7 mg
• Total Carbs: 2.7 g
• Dietary Fiber: 0.4 g
• Protein: 3.9 g

The dietary needs meet for Egg White and Veggie Frittata is Low Fat