Eggwhite Frittata with Roasted Vegetables
This delightful Eggwhite Frittata with Roasted Vegetables is the perfect breakfast to kickstart your day with a healthy dose of fat-free protein from egg whites and a wealth of vitamins and minerals from the roasted vegetables. Feel free to customize with your choice of vegetables for a fresh twist. It’s a nutritious, satisfying, and flavorful option to fuel your morning.
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Ingredients:
- 1/2 Beetroot, peeled and sliced
- 1/2 Yellow Bell Pepper (Capsicum), thinly sliced
- 1/3 cup Broccoli, cut into florets
- 1 teaspoon Extra Virgin Olive Oil
- 1/2 teaspoon Sea Salt
- 4 Egg Whites
- 1 tablespoon Cheese (optional)
- 1/2 teaspoon Dried Oregano
- 1 teaspoon Extra Virgin Olive Oil (for cooking)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
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Preheat your oven to 180°C (350°F). Coat the beetroot, yellow bell pepper, and broccoli with olive oil and sea salt. Roast the vegetables in the preheated oven for about 15 minutes until they are tender and slightly caramelized.
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While the vegetables are roasting, beat the egg whites in a large bowl. Add the dried oregano and a pinch of salt, mixing well.
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Heat a cast iron pan over medium-low heat and grease it with olive oil. Once the vegetables are roasted, arrange them evenly in the pan. Pour the whisked egg whites over the vegetables and spread the optional grated cheese on top.
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Cover the pan with a lid and cook on low heat for 8-10 minutes, allowing the frittata to set completely.
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Once fully set, remove from the pan and serve your Eggwhite Frittata with Roasted Vegetables. Pair with toast and a hot cup of masala tea for a perfect breakfast.
Enjoy this healthy and delicious frittata to brighten your day!
