Once upon a time, a citified college professor left his blackboard behind, walked out of his Delaware classroom and headed for the hills of Tennessee. He and his lovely bride bought a little farm, built a chicken coop and raised some cute chubby hens.
As you can imagine, those cute chubby hens laid the most beautiful beige and brown eggs.
All the while, there was a citified houdy toudy lady who always bought white eggs at the grocery store. One day the citified college professor turned Tennessee farmer gave the citified houdy toudy lady a dozen organic fresh brown eggs.
So the houdy toudy lady scrambled her an egg. WOW, her taste buds exclaimed! They’re so rich and flavorful!
So the houdy toudy lady tried something new with her organic fresh brown eggs.
First she sautéed some fresh veggies.
Next, she added her precious eggs.
And what did appear before her houdy toudy eyes, but a delicious vegetarian frittata topped with gooey cheddar cheese!
P.S. Yes, I have been called houdy toudy and yes, it hurt a little to type it. Oh well. J
6 egg whites
1/4 tsp ground black pepper
1 tbs minced fresh basil
2 tsp olive oil
1 garlic clove, minced
1/2 yellow onion, diced
1 red, yellow or orange bell pepper, seeded and chopped
1 zucchini, sliced
2 cups spinach, torn into 1-inch pieces
1 ounce cheddar cheese (or feta cheese if you wish)
1 cup chopped fresh tomatoes
Whisk eggs, egg whites, black pepper and basil in a medium bowl until frothy; set aside.
Preheat the oven broiler.
Heat olive oil in a medium ovenproof skillet over medium-high heat.
Add garlic and onion and sauté until softened.
Add bell pepper and zucchini and sauté until softened.
Add spinach and fold until wilted.
Pour the eggs over the sauté and fold to combine.
Cook over medium-low heat, without stirring until the eggs are mostly set.
Sprinkle cheese over the frittata and broil until the cheese melts.
Garnish with tomatoes.
It’s supposed to make 4 servings, but it made 2 for us. Oooops!
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