Light Frittata Food

LIGHT FRITTATA

Steps:

• Combine zucchini, capsicum,mushrooms, ham, cheese, onion and parsley in large bowl.
• Add flour, eggs and pepper.
• Blend well.
• Spray an 18 x 28cm ovenproof dish with a little oil.
• Spread mixture evenly into this.
• Sprinkle evenly with parmesan cheese.
• Bake in moderate oven for 25- 30 minutes or until firm and golden.
• Cut into portions serve with salad.

LIGHT SPINACH FRITTATA WITH SALSA

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a 10" nonstick skillet over med heat.
• Add onion and garlic and cook until tender, about 3 minutes.
• Stir in spinach.
• Reduce heat to low.
• Beat eggs and milk until frothy, and pour egg mixture over spinach in skillet.
• Cook for 5-7 minutes, till egg mixture is cooked on bottom and eggs on top are almost set.
• Sprinkle with cheese.
• Bake in oven till eggs are set and cheese has melted, 5-10 minutes.
• Serve with salsa of your choice.

FLUFFY GOLDEN FRITTATA

Steps:

• Preheat oven to 350.
• Heat 2 tsp olive oil in oven proof non-stick skillet over medium heat.
• Add onions/leeks and season with salt and pepper.
• Saute a few minutes, cover and cook 5 more minutes.
• Add tomatoes, cover and cook 2 more minutes.
• Transfer to a bowl.
• In a separate bowl, beat egg whites with salt and pepper to stiff peaks.
• Gently whisk in egg yolks.
• Brush skillet with 1 tsp olive oil.
• Add eggs and spread out to cover pan; sprinkle cooked vegetable mixture over the eggs to within one inch of the edge.
• Sprinkle cheese shreds or crumbles on top- if large crumbles press in slightly to be partially submerged.
• Cook over medium heat until sides are dry, 3 minutes.
• Transfer to oven and bake about 20 minutes until center is set.