Egg White Frittata

There’s nothing better than a healthy and wholesome start to a day. And what if it’s Egg White Frittata!

Eggs are nutrient-enriched foods, which are good sources of proteins and other essential vitamins and minerals. Egg whites are the protein component, and people who would like to restrict their dietary cholesterol would prefer excluding the Yolk.

This is my take on this breakfast/ brunch dish.

Ingredients:

• 4 oz Egg whites
• 1 medium sized Cucumber, chopped
• 1 medium sized de-seeded Roma tomato, chopped
• 6-7 Button Mushrooms, sliced
• 1/2 Red Onion, chopped
• 1 tsp Garlic, chopped
• 1 tbsp chiffonade fresh Mint leaves
• 1 tbsp chiffonade fresh Basil leaves (or dried, crushed Basil)
• 1/4 cup Parmesan cheese
• 1 tsp Black pepper powder
• 2 tbsp Olive oil
• Salt to taste

Directions:

1. Pre-heat oven to 330 F (or 165 C).
2. In a non stick, oven and stove top safe pan, heat olive oil. Add garlic and saute for 1 minute.
3. Next add onions and cook for 1-2 minutes. Then toss in tomatoes, cucumbers and mushrooms and cook for another 2 minutes.
4. Now add in the herbs.
5. Slightly beat the egg whites in a bowl and add to the pan. Season with salt and pepper and stir in the cheese.
6. Turn off the heat immediately.
7. Place the pan in oven (low rack) and cook for 25-30 minutes or until the eggs are set.
8. Remove from oven and serve with toast, biscuits, croissants or parathas (Indian flatbread).