Traditional omelets require a juggle of filling, rolling, and flipping, but fuss-free frittatas cook up as one large egg pancake. The combination of broccoli, onion, and bell pepper lends outstanding fresh flavor. And as a secret chef’s trick, we whisk a little baking powder into the egg whites to ensure an evenly puffed frittata out of the oven. Hearty and absolutely heart healthy! What’s not to love?
- 1 tablespoon olive oil
- 1½ cups chopped broccoli florets
- ¼ cup diced yellow onion
- 1 tablespoon water
- ¼ cup diced red bell pepper
- ½ teaspoon minced garlic
- 8 large egg whites
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 3 tablespoons shredded Parmesan cheese
- Place the oven rack in the second-highest position and set the broiler to low heat.
- Heat the oil in a large ovenproof skillet over medium-high heat. Add the broccoli and onion, and sauté for 2 minutes, or until onions begin to sweat.
- Add a tablespoon of water to the skillet, cover, and let cook for an additional 2 minutes, just until broccoli is almost tender.
- Add the bell pepper and garlic, and sauté, uncovered, for 1 minute. Reduce heat to medium.
- In a mixing bowl, whisk together the egg whites, baking powder, salt, and pepper, and pour over the vegetables in the skillet. Cook, without stirring, until the bottom of the eggs are firm and the edges of the frittata are pulling away from the pan, 4–5 minutes.
- Sprinkle the Parmesan cheese over the frittata, and transfer to the oven. Broil for just 2 minutes, or until the frittata has puffed up and the cheese is beginning to turn golden brown. Slice into 4 equal slices to serve.
HELPFUL TIP: Frozen broccoli florets can also be used in this recipe, though it is best to chop them into smaller pieces than they are typically provided right out of the bag.