This is a quick take on the classic fritatta. It combines egg white, sweet bell pepper, zucchini and saffron for color. Make enough to save for work and have an easy, tasty protein meal to your day. Make life simple and use egg substitutes instead actual eggs when pressed for time.
6 egg white
1 egg yolk
1/2 tsp dried oregano
1/2 tsp paprika
Pinch crush saffron (optional)
1 tsp high heat cooking oil (such as grape seed, sun-flower or safflower oil)
2 slices of whole wheat bread, cubed
1 zucchini, Julienne
1 red bell pepper, minced
1 plum tomato, chopped
1. In a medium bowl, whisk egg whites, yolk, oregano, paprika, and if desired saffron. Set aside
2. In a larger skillet, or seasoned cast iron skillet, heat oil on high and add bread, zucchini, bell pepper and tomato. Saute and stir constantly until vegetables soften and begin to brown, about 3 minutes
3. Drizzle egg mixture over top and constantly stir until eggs are cooked, 3 minutes, then serve.
Nutrients: serving size 1 1/2 cup: cal 206, total fat 6 g, sat fat 1 g, carb 21 g, fiber 5 g, protein 18 g, sodium 316 mg, cholesterol 102 mg