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