Summer Vegetable Frittata

Summer Vegetable Frittata
Adapted from cleaneatingmag.com
Summer Vegetable Frittata

PREP TIME

40

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Adapted from cleaneatingmag.com

Ingredients

  • 1/2

    slice whole-wheat bread

  • 1

    tbsp olive oil

  • 1

    leek, sliced into half-moons (about 1 cup)

  • 1

    medium zucchini, sliced into half-moons (about 2 cups)

  • 8

    red and yellow cherry tomatoes, halved (1 cup)

  • 1

    and 1/2 cups egg whites

  • 1/4

    cup sliced fresh basil, plus additional sprig for garnish

  • 1

    tsp dry mustard powder

  • 1/2

    tsp dried dill

  • 1/4

    tsp ground black pepper

  • 1

    oz soft goat cheese

Directions

Preheat broiler with over rack in middle position. Place bread in the bowl of a food processor and pulse until fine bread crumbs form. Set aside. 2. In a 10-inch oven-safe nonstick skillet, heat oil on medium-high. Add leek and zucchini and saute until softened, 2 to 3 minutes. Add tomatoes and saute for 1 minute until heated through. Reduce heat to medium. 3. In a medium bowl, add egg whites. Whisk in basil, mustard poweder, dill and pepper and pour egg white mixture over vegetables in skillet. Cook, using a rubber spatula to stir and push egg from edges to center of skillet to liquid can run underneath. Redistribute vegetables and basil evenly around skillet as needed. Cook until egg whites are almost set, about 3 minutes. (Egg whites should still be a bit wet on top but otherwise set throughout.) 4. Drop dollops of cheese onto mixture, distributing evenly. Scatter bread crumbs evenly over top. 5. Place skillet on middle over rack beneath broiler. Broil until bread crumbs are toasted and egg whites are completely set, 4 to 5 minutes. 6. Remove skillet and let frittata sit for 2 to 3 minutes. Gently rub spatula around edge and underneath frittata and carefully slide onto a cutting board or serving platter. Slice frittata into 4 wedges and serve immediately. Garnish with a spring of basil, if desired.

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