Pepper and Tomato Egg-White Frittata

Prep time: 5 minutes

Cook time: 8 to 10 minutes

Recipe makes: 3 servings

What you need:

• 1 bell pepper
• 1 large tomato
• 6 egg whites
• 1/2 tsp. salt substitute
• 1/2 tsp. ground black pepper

Equipment and supplies:

• Knife and cutting board
• Measuring spoons
• 9-inch oven-safe skillet
• Cooking spray
• Electric mixer or whisk
• Oven mitt for handling hot skillet

What to do:

1. Chop pepper and tomato into small pieces. Using an electric mixer or whisk, beat egg whites until frothy.
2. Set oven to broiler setting. Spray oven-safe skillet generously with cooking spray.
3. Place skillet on stove over medium heat. Add chopped peppers and cook for about 3 minutes, just until they begin to soften. Pour whipped egg over the peppers and cook for about 1 minute, gently moving the eggs around until the bottom begins to set. Sprinkle chopped tomatoes over the egg whites.
4. Place the skillet under the broiler. Broil for about 3 minutes or until the top of the frittata is lightly brown and just cooked through.
5. Using an oven mitt, remove the pan from the oven. Allow the frittata to cool for 4-5 minutes before attempting to slice and remove from pan. Serve with a green salad.

Nutritional analysis (per serving):

• 60 calories
• 8g protein
• 0g fat
• 0g sat. fat
• 7g carbohydrate
• 2g fiber
• 0mg cholesterol
• 115mg sodium
• 3g sugars

Serves: 3

Serving size:1/3 frittata

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