Thursday, December 17, 2009

Super-fast high-protein red pepper fritatta

I can't seem to turn the image. It's turned the right way on my hard drive but not when uploaded...hmmm....

Anyway, 6 eggs, 1/2 cup egg whites, 1/3 cup purchased red pepper spread, 1/2 cup nonfat Greek yogurt, all mixed together and then cooked on stove top on low heat and flipped once - I'm a good flipper. When done I sprinkled Parmesan cheese, freshly ground black pepper and drizzled a little olive oil over the top. Obviously it would be better broiled at the end instead of flipped but I was rushing to work. Also - sometimes I have little bowls of sautéed onions and peppers, chopped up small, ready to put in eggs or on pasta - ready to go in fridge. I was wishing I had some the day I made this - 5 min before leaving for work. Since browning onions is kind of messy and smelly they're great to do in a big batch, just with olive oil, salt, pepper, and throw into dishes during the week, even at breakfast!

Very good but goes down fast! I ate some for breakfast and the rest for lunch - with some bread. Good room temp too.

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