Vegetable Egg White Frittata
I love eggs but avoid the yolks as I’ve gotten older to insure my cholesterol stays within a healthy range. Eggs are very high in protein and will sustain you through a better part of the day, besides the fact that they taste so good, especially when paired with all your favorite veggies, meats, cheese, or whatever you like to add to them.
When my friend at Melissa’s Produce sent me their new cookbook DYPs (Dutch Yellow Potatoes) The Perfect Everyday Potato along with a nice big bag of DYPs I knew I wanted to make something other than the traditional potato dishes. The cookbook was filled with over 200 pages of recipes for these cute little potatoes sorted out by season. However, when I came across a Frittata I thought, “wow I’ve never made a frittata with potatoes in it.” But why not? It made perfect sense especially since I love my eggs with hash browns, although I rarely indulge in those anymore.
While the recipe in the book sounded positively decadent, I decided to make mine with ingredients I had on hand, plus using the DYPs, and serve it for dinner with some fresh fruit on the side. I mean who doesn’t love breakfast for dinner?
Since my family avoids egg yolks I made this with a 32 ounce carton of “All Whites” egg whites. It was incredibly delicious and the potatoes added that extra flavor and moistness to the pie. It was so good in fact, my daughter and I had it for lunch the next day, while my husband gradually ate off of a triangle he’d cut for himself the next day, and left sitting in the refrigerator for occasional nibbles.
For those of you not familiar with frittata’s, a frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, vegetables, cheese or pasta. The word frittata is Italian and translates to “fried”. Although I don’t consider this to be fried, but baked.
Be sure to use a non-stick pan that’s oven safe, to insure easy removal of your frittata. Nothing’s worse than making a beautful dish only to have it stick or fall apart upon removal.
I hope you’ll try my recipe or create your own. Don’t forget to pick up a bag of Melissa’s DYPs at the store, they were the “icing on the cake” so to speak, making this the best frittata we’ve had in years. If you’re a potato fan I highly recommend ordering Melissa’s DYPs The Perfect Everyday Potato Cookbook. It will have you trying scrumptious potato recipes you never imagined! While you’re at it check out Melissa’s other cookbooks as well.
Frittata’s are ideal when serving a crowd and with the holidays just weeks away this would be perfect to serve your out-of-town guests for breakfast. I do hope you’ll try this.
Here’s my recipe………………….
Vegetable Egg White Frittata
- 1 tbsp. extra-virgin olive oil
- 1 tbsp unsalted butter
- 1/4 cup yellow onion, diced
- 1 cup DYPs, diced
- 1/2 cup grape tomatoes, sliced in half
- 1/2 cup raw brocolli, cut into bite-sized pieces
- 1 large Melissa's Fire Roasted Red Pepper, diced
- 32 oz. container Egg Whites
- 1/2-3/4 cup shredded cheddar cheese or your favorite brand
- Preheat the oven to 425F degrees.
- In a large, oven safe saute pan, heat the olive oil and butter over medium heat.
- Add the DYPs, and onions, season with salt and pepper, and saute for approximately 5 minutes
- Add tomatoes, and broccoli for an additional 2 minutes until brocolli turns bright green
- Pour the egg whites over the vegetable mixture and sprinkle with cheese. Stir to blend. If desired add additional seasoning or herbs.
- Place saute pan into the oven, uncovered, and bake for 20-25 minutes, or until eggs have set.
- Remove from oven and cut into wedges to serve.