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The Spicy Frittata
The Spicy Frittata

Portions: 4  Serving size: 3/4 cup


2 whole large eggs
4 egg whites
pinch of turmeric
1/4 teaspoon salt
black pepper to taste
1 tablespoon chicken or vegetable broth
1-2 cup onion, chopped fine
3 medium garlic cloves, chopped
2 cups zucchini, thinly sliced
1-2 of 4-ounce can green chilies, chopped
1 small tomato, chopped with excess pulp removed
2 tablespoons cilantro, chopped



  1. Beat together eggs, egg whites, turmeric, salt and pepper to taste. Set aside.
  2. Heat 1 tablespoon broth in a 10” or 12” stainless steel skillet.
  3. Add onion, garlic, zucchini and green chilies. Sauté for about three minutes, stirring frequently.
  4. Add tomato and cilantro.
  5. Pour egg mixture over vegetables. Turn heat to low, cover and cook for about 10 minutes, checking periodically to see if eggs are firm.
  6. When done, run a rubber spatula around edge of frittata, cut into four wedges and serve.