The secret to this light and fluffy frittata is seperating the egg yolks from the whites. Learn how with this recipe by Lose Weight the Smart Low Carb Way. A sprinkling of onion, ham and green pepper enhance the texture further. Shredded cheddar adds extra flavor, but is optional.
Frittata with Ham & Green Peppers Ingredients Directions Melt 1 tablespoon of the butter in a large (12-inch) nonstick skillet over low heat. Add the onion, bell pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the ham and cook for 1 minute, stirring occasionally. Transfer to a plate. Separate the eggs, placing the yolks in a medium-size bowl and the whites in a large bowl. Lightly beat the yolks with the water, the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Beat the egg whites until they form stiff peaks. Fold the yolks into the whites. Melt the remaining 1 tablespoon butter in the skillet over low heat. Pour in the eggs and spread them evenly with a rubber spatula. Scatter the ham mixture and cheese (if using) over the top, cover, and cook until the eggs are set, 25 to 30 minutes. Slide the frittata onto a plate and serve immediately (puffiness will subside in 5 to 7 minutes). NOTES: Extra servings make wonderful sandwiches at room temperature or hot. Refrigerate the frittata for up to two days. To reheat: Place the frittata on a baking sheet coated with cooking spray, cover, and bake at 350°F for about 10 minutes. Nutrition Information Serves: 4 | Serving Size: 1 slice Per serving: Calories: 313; Total Fat: 21g; Saturated Fat: 10g; Monounsaturated Fat: 6g; Cholesterol: 473mg; Sodium: 991mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 3g; Protein: 24g Nutrition Bonus: Potassium: 335mg; Iron: 13%; Vitamin A: 18%; Vitamin C: 40%; Calcium: 16%
