Egg-White Frittata with Silver Beet & Herbs

Name: Egg-White Frittata with Silver Beet & Herbs
Yield: 3
Ingredients: 1 tsp extra-virgin olive oil; 1 large leek, white part only, sliced; 1 bunch silver beet, stalks & ribs removed, leaves roughly chopped; 2 medium zucchinis, diced; 2 spring onions, thinly sliced; 1 small red capsicum (pepper), sliced; Handful parsley, leaves finely chopped; Celtic sea salt & freshly ground black pepper, to taste; 12 medium egg whites, lightly whisked; 1 large rosemary sprig, leaves picked

by Lee Holmes October 20, 2022

Egg-White Frittata with Silver Beet & Herbs

By: Lee Holmes

To take this frittata to work, wrap each portion in baking paper or plastic wrap and seal in an airtight container. Eat cold or reheated.

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Servings

Prep time

Cook time

Recipe

Ingredients

1 tsp extra-virgin olive oil
1 large leek, white part only, sliced
1 bunch silver beet, stalks & ribs removed, leaves roughly chopped
2 medium zucchinis, diced
2 spring onions, thinly sliced
1 small red capsicum (pepper), sliced
Handful parsley, leaves finely chopped
Celtic sea salt & freshly ground black pepper, to taste
12 medium egg whites, lightly whisked
1 large rosemary sprig, leaves picked

Method

Preheat oven to 180°C.
Heat the olive oil in a large frying pan over medium–low heat. Add the leek and cook for 3–4 mins until soft.
Add the silver beet and cook for 2–3 mins until wilted.
Add the zucchinis, spring onions and capsicum, then cook for a further 2–3 mins. Stir in the parsley, season with salt and pepper, then remove from the heat.
Spoon the vegetable mixture into a 28cm round quiche dish. Pour over the egg whites and gently mix into the vegetables. Scatter over the rosemary leaves
Bake for 20–25 mins, or until set and golden.
Cut into quarters to serve.