The other day I posted a recipe called salad bar scramble. A couple people mentioned that it was sort of ugly but I don't necessarily agree. Anyway, if you are having friends over and want to make the same recipe a little more special you can turn it into a delicious frittata. If you want to know why I used the words salad bar please check the scramble recipe.
Ingredients:
1/2 Cup Sliced Zucchini 1/2 Cup Broccoli Florets 1/4 Cup Sliced Red Onion 1/4 Cup Diced Green Pepper 1/4 Cup Diced Red Pepper 1/2 Cup Sliced Mushrooms 1/2 Cup Sugar Peas or Snow Peas, sliced in half 1 Cup Spinach 1 Tablespoon Olive Oil 1 Pinch Salt and Pepper 8 Egg Whites
Garnish: Tomato and Avocado Slices
Heat Oven To 400°
Crack and separate 8 eggs, discard the yolks.
Make sure that you do not have even one tiny drop of yolk in with the whites because the yolk will keep the whites from whipping up firm.
The Vegetable Plate:
Pull string from peas and cut in half.
Wipe mushrooms clean and slice thin.
Cut broccoli into very small florets.
Dice onion and peppers.
Using a large whisk, beat egg whites until they are light and fluffy.
This will take 3 or 4 minutes.
Do not over-beat.
In cooking lingo: You are looking for very soft peaks not firm.
Heat a 10 inch cast iron pan on the stove.
You can also use a 10 to 12 inch non-stick pan.
When pan is hot add the oil.
When oil is hot add the ingredients from the vegetable plate, minus spinach.
Sprinkle with salt and pepper.
Cook and stir ingredients for a few minutes, broccoli should be just cooked "al dente".
Working quickly, remove half of the cooked ingredients from the pan.
Add the spinach and cook for about a minute.
Spinach will wilt down and soften.
While spinach is cooking whip the egg whites for a short time once again as they may have wept down a bit.
Turn stove off.
Add egg whites to the pan.
Give one or two quick stirs to incorporate some of the cooked vegetables into the egg.
Sprinkle the remaining half of the cooked vegetables over the top of the eggs.
Place the pan into the oven and bake for 5 to 7 minutes, depending on the size of the pan.
Remove pan from oven.
Check to make sure the eggs are cooked by sticking a small knife into the center and having a look inside.
The egg whites should be cooked soft and steamy as opposed to dry and hard.
You can cut and serve portions directly from the pan if you wish.
