Broccoli Red Pepper Frittata
|Cooked broccoli florets||3 Cup (48 tbs), drained|
|Roasted red peppers||7 Ounce, drained (1 Jar)|
|Garlic||1 Clove (5 gm), minced|
|Minced scallions||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
In a large bowl, beat the egg whites with an electric mixer for 1 minute, or until light and foamy.
Add the broccoli, red peppers, garlic and scallions; add salt and black pepper to taste.
Coat a 9" pie pan with no-stick spray.
Pour the egg mixture into the pan and bake at 350° for 25 minutes, or until the egg whites are set.
Remove and allow to rest for 5 minutes.
Loosen the edges with a spatula.
Cut into wedges and serve.