De Nada Veggie Frittata Recipe
* Have your A.G. (Adult Guide) work with you on any item marked with an asterisk
Extra-virgin olive oil
Small onion, diced
Baby spinach, roughly chopped
Red pepper, small dice
Large egg whites
Low fat cheddar cheese
Set of Measuring Cups
10" non-stick pan with cover
Step 1:Pre-heat Oven
Have an adult preheat the oven to 375F.
Step 2:Prepare The Vegetables
Wash and dry all of the vegetables.
Step 3:Cut The Vegetables
With adult assistance, place the onion on the cutting board and peel the outer layer. Then chop the onion into very small pieces. Next chop the red pepper and baby spinach into small pieces.
Step 4:Separate The Egg Whites
Lightly crack an egg on the edge of a medium bowl. Turning the egg upright, carefully open the shell into two halves, keeping the egg in the lower half. Over the bowl, pour the egg from one half of the broken shell into the other, letting the egg white fall into the bowl, but keeping the yolk intact in the shell halves as you pour. Repeat until all the white has fallen into the bowl, leaving only the yolk in the shell.
Step 5:Sauté Vegetables
In a 10-inch non-stick pan over medium-high on the stove top, add ½ tablespoon of olive oil and sauté the onion and red pepper until the onion is translucent, about 5 minutes. Add the baby spinach and cook until just tender, another 3 minutes or so.
Step 6:Stir In Egg Whites
Stir the egg whites into the veggie mixture.
Step 7:Prepare The Egg & Veggie Mixture
Add the remaining olive oil to the pan and then add the egg/veggie mixture. Cover with a lid and cook over medium-low heat, until the edges are lightly browned. Once the eggs have begun to congeal and the edges are lightly browned, using an oven mitt, remove the cover and add the cheddar cheese.
Remove the frittata from pan. Serve on platter. Enjoy!