Egg White Frittata

Name: Egg White Frittata
Prep time: 5 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 3 heaping cups vegetables of your choice, diced into 1/4″ pieces (zucchini, yellow squash, peppers, broccoli, corn, tomatoes, spinach, mushrooms, onions, asparagus, etc); ½ teaspoon salt; 1 - Bob Evans® Egg Whites 32oz Carton; 1/2 cup cheddar cheese, for topping; 1/4 cup fresh herbs of your choice, for topping (green onions, chives basil, thyme, cilantro, parsley)

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 8

egg whites brunch breakfast

Ingredients

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1 tablespoon olive oil3 heaping cups vegetables of your choice, diced into 1/4″ pieces (zucchini, yellow squash, peppers, broccoli, corn, tomatoes, spinach, mushrooms, onions, asparagus, etc)½ teaspoon salt1 - Bob Evans® Egg Whites 32 ounces Carton1/2 cup cheddar cheese, for topping1/4 cup fresh herbs of your choice, for topping (green onions, chives basil, thyme, cilantro, parsley)

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Instructions

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Step 1

Preheat oven to 350ºF.

Step 2

Heat oil in a large, 9-inch cast iron or oven-safe sauté pan over medium heat. Add vegetables of your choice and salt. Sauté until vegetables are slightly softened and most of the moisture is evaporated, about 3 minutes. Remove pan from heat.

Step 3

Pour Bob Evans Egg Whites over the vegetables and ensure vegetables are evenly distributed throughout. Sprinkle cheese over top.

Step 4

Transfer pan to oven and bake for 30-35 minutes, or until eggs are set and top is slightly browned.

Step 5

Remove from oven and let cool 5 minutes. Garnish with fresh herbs, slice into 8 pieces, and serve warm. Store any leftovers in the fridge for up to 5 days.