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Southwest Egg White Frittata

Ingredients 1 qt Egg Whites 1 1/2 cup Best Choice® 2% Milk 1 tsp Dried Thyme 1/2 tsp Best Choice® Salt 1/2 tsp Best Choice® Ground Pepper 1 Medium white onion, diced 1 cup Best Choice® Frozen Corn Kernels 1 cup Best Choice® Frozen Mixed Peppers 1, 8 oz can Best Choice® Sliced Mushrooms, drained… Read more »

Ingredients
1 qt Egg Whites
1 1/2 cup Best Choice® 2% Milk
1 tsp Dried Thyme
1/2 tsp Best Choice® Salt
1/2 tsp Best Choice® Ground Pepper
1 Medium white onion, diced
1 cup Best Choice® Frozen Corn Kernels
1 cup Best Choice® Frozen Mixed Peppers
1, 8 oz can Best Choice® Sliced Mushrooms, drained
1 cup Best Choice® Canned Diced Tomatoes, drained
1 tbsp Best Choice® Olive Oil
2 cups Best Choice® Shredded Sharp Cheddar Cheese
Best Choice® Non-stick cooking spray

Directions
Serves 12

1. Preheat oven to 375°F. Spray a 9 x 13 baking pan with non-stick cooking spray.
2. In a medium bowl, whisk together the egg whites, milk, thyme, salt and ground pepper. Set aside.
3. In a large saute pan, cook diced white onion with olive oil over medium heat, until
soft for about 3 minutes. Add the corn, mixed peppers, and mushrooms and continue
cooking for 5-7 minutes or until the vegetables are heated through. Stir in the diced
tomatoes. Transfer the vegetable mixture to the prepared baking pan, spreading the
vegetables evenly.
4. Pour the egg white mixture over the vegetables, top with cheddar cheese, and bake for
40-45 minutes until the center is set.
5. Allow to rest 5 minutes before serving.


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