Egg White Frittata

I've been eating more meat than usual and decided to have a lighter meal.  What's better than breakfast for dinner?!  On the other hand, I'm still supposed to be trying to lower my cholesterol, so two-egg meals are kind of off my diet.  Egg whites, however, are cholesterol-free.

Frittatas can be an easy cheat that you throw together at the last second.  Of course, I had to go the hard way and prep a lot of veggies.  It still only took half an hour.

I'm not expecting you to use the cabbage that I did.  I had a quarter of one left in the fridge.  Spinach, kale, or another leafy green will fit nicely.  What surprised me was that the tomato kind of filled in the flavor profile of the missing egg yolks.  Artichoke, eggplant, or zucchini probably would too.

Feel free to use regular or green onions in your version.  I went for leek because my scrap garden one was bolting for a second time and had grown into a 2 foot tall monster.  I used the dense parts for this and stashed the leaves and scape in the fridge for a later recipe.

*2 C leafy green like cabbage, spinach, kale, etc
2 Roma tomatoes, diced
*1/2 C diced onion, shallot, or leek
2 Tb olive oil, divided
1/2 tsp parsley flakes
1/4 tsp kosher salt
white pepper to taste
1 C egg whites (boxed ok), or 8 if you're separating
1/4 C milk
*1/2 C shredded mozzarella

1.  Drizzle 1 Tb oil into a 10" oven-safe skillet and heat over medium.  Add onion to the pan and cook until softened.  Add diced tomatoes with their juice, salt, pepper, and parsley and continue to cook until broken down, about 10 minutes.  Start preheating oven to 350º.

2.  Finely chop leafy green and add to pan.  Cook until wilted.  Time will differ depending on type of greens used.  Transfer to a bowl for a moment while you wipe down the pan.

3.  Return cleaned skillet to medium heat.  Add other tablespoon of oil to the skillet and turn pan to coat.  Return vegetable mixture to the pan and distribute evenly.

4.  Whisk together egg whites and milk just until evenly distributed.  Don't get the whites frothy.  Pour egg whites into pan, then sprinkle top with cheese.  Cook on the stove until it starts to set, 1-2 minutes.  Place skillet in oven and cook until done, about 15 minutes.

5.  Allow frittata to cool in the pan 5 minutes, then carefully slide out onto a plate.  Cut into wedges and serve.  Can be eaten hot, room temperature, or chilled.  Leftovers should be eaten within 1-2 days.

Difficulty rating  π