Vegetable & Parmesan Frittatas
Now that the Christmas and New Year break is well and truly behind us, I've been looking for ways to get back to simple cooking. Kevin and I both work pretty long hours, and it does not seem to be slowing down for either of us. This recipe is something I threw together as a bit of a household staple at a time when we were both at our busiest. They're fine in the refrigerator for a few days making them the perfect makeshift dinner with a salad and are great on their own for on the go snacks too. Warning - you might find it hard to stop at one... or two...
Vegetable & Parmesan Frittatas 500ml Pure Egg Whites 4 whole eggs 3/4 cup grated or shaved parmesan cheese 1/4 cup finely chopped chives Pinch of salt and fresh ground black pepper
Finely chop 1 cup of the following ingredients: Onion Mushrooms Red capsicum 1 firmly packed cup of spinach
Preheat the oven to 160C
Over 3 tablespoons of rice bran oil, sauté the onions until clear, adding the mushrooms and capsicum to sweat off for approx 10 mins. Once you remove from the heat, fold in the spinach. Set aside to cool.
In a separate bowl, whisk the egg whites, and 4 whole eggs together, adding a pinch of salt and pepper. Add the veggies and parmesan cheese to the egg mix, and fold in the chives until combined.
Lightly spray 2x 12 cup muffin tins with rice bran oil or vegetable oil spray, and fill half way with the egg mix.
Bake on 160 C for 12 mins, or until the egg mix is firm and springs back when touched.