Recently I was gifted a very large bunch of basil and this recipe was born out of me desperately trying to come up with ways to use it before it went bad. And I must say, it was a success. I love basil, and there so many ways to use it other than pesto. Basil isn’t just big on flavor; it also packs an amazingly healthy punch. It is full of vitamin K, magnesium and potassium. Also, research is showing the phytochemicals in basil can fight viruses, bacteria and inflammation.
Now, to be honest, I did not test this recipe out on my children (I was hungry and not in the mood to share. Hey now, it happens.) But, I imagine most kids would like it. I used all egg whites in the recipe, but feel free to sub in whole eggs (just note that will change the nutritional breakdown).
Due to the high protein content it is very filling while still being low in carbs (if you would like more carbs, some fresh fruit would go really well with it.) This frittata makes a great brunch or dinner. Since does take a little attention and time, however, it is not the best choice for a rushed morning.
Margherita Egg White Frittata.
5 Oz Egg whites
3.5 Oz Grape tomatoes, sliced (any tomato will probably work here, this was just what I had on hand)
1 Oz Fresh mozzarella cheese
1 Tb Parmesan Cheese
2 Tb Basil, shredded
Place small skillet over medium heat and spritz with cooking oil. Once hot, place tomato slices on skillet. After a few minutes, pour egg whites over the tomatoes. Once the sides begin to set, use a spatula to gently left the edges allowing the still liquid whites to run under. As you lift the edge of the set egg, gently tip the pan so the uncooked egg can run underneath. Continue to do this till almost cooked through. It will still be a little raw in the middle. Add mozzarella slices and over with a lid (keep an eye on it though, you don’t want it to burn). Once the eggs are fully set turn over on to a plate and sprinkle with basil and parmesan cheese. Enjoy!
Calories: 192 Fat:6 Carbs:5 protein: 25