Quick & Easy

Light-white frittata

A light, egg-white frittata bursting with tasty vegetables, basil and parmesan cheese. Using freshly shelled green peas will give this dish an edge.



1.In a medium non-stick frying pan, cook peas, capsicum and kumara on medium heat, stirring, for about 3-5 minutes, or until just tender.
2.In a medium size bowl, whisk egg whites and cream until combined; stir in basil.
3.Pour the egg-white mixture over vegetables; cook, covered, over a low heat for about 10 minutes, or until frittata is almost set.
4.Sprinkle parmesan over frittata and place under a pre-heated grill until top is lightly browned and frittata is set.
5.Cut frittata into segments and serve.

Frittata can be served hot or at room temperature. You can freeze the yolks, in packages of two or four, for future use when baking or when making custard.


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