Vegetable Frittata

• 7 large egg whites
• 1 whole(s) egg
• 1 tablespoon(s) canola oil
• .5 cup(s) crimini or shiitake mushrooms, sliced
• .5 cup(s) sweet onion, diced
• .5 cup(s) red bell pepper, diced
• .5 cup(s) zucchini squash, diced
• 1 teaspoon(s) turmeric powder
• .25 teaspoon(s) salt
• .25 teaspoon(s) pepper

---

Directions

1. Combine egg whites and whole egg; whisk well.
2. Heat oil in a 10-inch nonstick skillet over medium heat until hot.
3. Add mushrooms; saute until golden brown, about 3 minutes.
4. Add onion, pepper, zucchini, turmeric, salt, and pepper; saute until vegetables are tender, about 5 minutes.
5. Add beaten eggs evenly around vegetables and begin to gently fold sides inward from rim of pan where the eggs begin to cook while tilting the pan in direction of the fold to allow the loose uncooked eggs to fill that area and cook.
6. Continue doing this around the pan to cook the eggs and begin to create the frittata.
7. At this point you can finish cooking the top of the eggs by putting the pan under a preheated broiler or in a preheated 350 degrees Fahrenheit oven until eggs are done.

From YOU: Having a Baby ©2009, Michael Roizen, M.D. and Mehmet Oz, M.D.

Write your own review

---

Here are some alternate versions of this recipe created by our wonderful community of chefs!