Southwest Egg White Frittata

Southwest Egg White Frittata is a scrumptiously healthy, low fat breakfast recipe. Fluffy egg whites with tender veggies and Tex-Mex seasoning, it’s sure to become a go-to breakfast!

 

This morning I woke up famished.  I am sure it is because I happily indulged in a carb-fest right before bed.  I decided I wanted a hearty breakfast that would not weigh me down.  I immediately thought about an egg white frittata, southwest style.

Southwest Egg White Frittata

I just got  a great deal on peppers and Roma tomatoes at our farmers market.  The tomatoes are so luscious and delicious, I had to keep going back and buying more.  So now, I have been having fun finding many new ways to use them. 

I made Roasted Tomato Sauce, Rosemary Basil Sun Dried Tomatoes and Roasted Tomato Caprese Salad.  From the fruits of those labors, there’s an amazing dinner of Penne with Sundried Tomato Pesto.

And today, a Southwestern Egg White Frittata.

Enjoy!

With love, from our simple kitchen to yours. 

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Southwestern Egg White Frittata

Donna Elick

Southwestern Egg White Frittata

5 stars from 1 review

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Print Recipe

Prep Time 7 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Course Breakfast

Cuisine Mexican

Method Oven, Stovetop

Servings 2 – 4

Equipment

• large skillet
• mixing bowls

Ingredients

 

1x2x3x

• ▢ olive oil spray
• ▢ 1/2 red pepper, diced
• ▢ 1/2 yellow pepper, diced
• ▢ 1/2 green pepper, diced
• ▢ 1/2 tomato, seeded and diced
• ▢ 1/2 Spanish onion, diced
• ▢ 1 clove garlic, minced
• ▢ 4 ounces lean ham
• ▢ 2 ounces light swiss
• ▢ 1 tablespoon fresh parsley, chopped
• ▢ 8 egg whites
• ▢ salt
• ▢ pepper

Instructions

 

• Preheat the oven to 350 degrees F.
• Place a 10″ oven safe skillet over medium heat, lightly mist with olive oil spray. Add onion, garlic, peppers, tomato and ham to pan, add salt and pepper to taste and cook for 4 to 7 minutes or until softened but not browned.
• I cooked mine a little longer because I was sharing with my 16 month old Munchkin. Mr W does not care for these veggies, as I am sure you remember. So, Em and I share these delicious dishes. It is nice not having to share with another adult.
• In a medium bowl, whisk the egg whites until fluffy, about 30 seconds, add the parsley and combine. As you can see I added the parsley first when I made it this time.
• Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes.
• Sprinkle the Swiss cheese over the top of the frittata.
• Transfer the skillet to the oven on the center rack and bake until set, about 10 minutes.
• Loosen edges of frittata with spatula and slide onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

Nutrition

Serving: 1 | Calories: 293cal | Carbohydrates: 11g | Protein: 34g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 296mg | Sugar: 5g | Fiber: 2g | Calcium: 289mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published June 2011.

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