Friday, March 14, 2008

Eggology Egg White Recipe of the Day

Frittata. Say that ten times! We never really knew the difference between a frittata and a quiche but upon our research (thank you Wikipedia) have found that one is French with a crust (quiche) and one is Italian with no crust (frittata, frittata!). Both are what we consider egg pies and are usually served for breakfast, lunch or brunch. What we love about the frittata is that it is just as scrumptious as a quiche - but with no crust - thus eliminating lots of calories and fat.

Another great way to make it a more healthy meal is to substitute the eggs in the recipe for Eggology egg whites. We happen to have quite a selection of frittata recipes online, but this is one of our all time faves. Enjoy!

America's Heartland Frittata

Serving size: 2
Notes: Serve with a salad of baby greens for an ideal dinner.

1 cup diced peeled baking potato
1/2 (2 ounces) shredded fat-free cheddar cheese, divided
6 ounces Eggology fresh egg whites, lightly beaten
2 teaspoons reduced-calorie margarine
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced lean Canadian bacon
2 garlic cloves, minced
1/4 cup fat-free sour cream

Place potato in a small saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.

Preheat oven to 450 degrees.

Combine 1/4 cup cheese, egg whites; stir well. Set aside. Melt margarine in a 10-inch nonstick skillet over medium heat. Add potato, onion, bell pepper, bacon, and garlic; sauté 5 minutes. Stir in egg mixture; spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.

Wrap handle of skillet with foil; place skillet in oven, and bake at 450 degrees for 5 minutes or until set. Sprinkle with remaining 1/4 cup cheese; bake an additional minute or until cheese melts. Top each serving with sour cream.

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