Whisk eggs, egg whites, black pepper and basil in a
medium bowl until frothy; set aside.
Preheat the oven broiler.
Heat olive oil in a medium ovenproof skillet over
medium-high heat. Add garlic and onion and sauté
until softened. Add bell pepper and zucchini and
sauté until softened. Add spinach and fold until wilted.
Pour the eggs over the sauté and fold to combine.
Cook over medium-low heat, without stirring, until
the eggs are mostly set.
Sprinkle feta over the frittata and broil until
the cheese melts. Garnish with tomatoes.
Makes 4 servings.
6 egg whites
1/4 teaspoon ground
1 tablespoon minced
2 teaspoons olive oil
1 garlic clove, minced
1/2 Cutler jumbo yellow
1 Oppenheimer red,
yellow or orange
bell pepper, seeded
1 zucchini, sliced
2 cups spinach, torn into
1 ounce feta cheese,
1 cup chopped fresh
Vegetarian Frittata with Feta
The Oppenheimer Group/Michael Cutler Co.
Smoked Salmon, Goat Cheese
and Potato Frittata
Kirkland Signature/Michael Foods
2 cups ( 16 ounces)
Stir together Real Egg Product, basil, salt and pepper;
Real Egg Product
2 tablespoons chopped
1/4 teaspoon salt
2 tablespoons canola oil
Heat oil over medium-high heat in a 12-inch nonstick
skillet. Place potatoes and onions in a single layer in
the skillet. Cook for 5-6 minutes, or until potatoes are
golden brown on the bottom. Flip potatoes; add bell
pepper and continue cooking for 4-5 minutes, or until
potatoes are tender.
1 20-ounce package
sliced potatoes, or
3 cups frozen shredded
1 cup thinly sliced
1 cup chopped red
3 ounces sliced
Reduce heat to medium-low. Top potatoes with
salmon and crumbled goat cheese. Spread into a thin
layer. Pour egg mixture evenly over the potatoes.
Cook for 10-12 minutes, or until almost set.
Preheat the broiler.
Wrap the skillet handle with aluminum foil. Broil the
frittata 4-6 inches from the heat for about 2 minutes,
or until the egg mixture is set. Makes 4 servings.
Brands may vary by region; substitute a similar product.