Egg-White Frittata with Silver Beet & Herbs
Egg-White Frittata with Silver Beet & Herbs
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.
Servings
3
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.
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