Loaded Veggie Egg White Frittata

Not many would argue that brunch is a staple in New York - for both social and sustenance-related reasons.

I have had the pleasure of trying different brunch spots around the city and while Friedman's Lunch remains hands down my favorite (eggs with style; poached, chicken sausage, sub potato hash), some of my fondest memories are from homemade brunches enjoyed on the rooftops of my favorite Brooklyn dwellers. While my mom (of course) has always been up on the frittata scene, this recipe was introduced to me during one of the rooftop brunch gatherings. Love at first bite - I knew this was a recipe to request from the lovely hostess. Only a few minor adjustments to the cooking technique/ingredients.

It seems that regardless of the time that I make my way to brunch, I tend to exhibit familiar behavior...selecting eggs to start my day. So - this vegeful frittata is a great way to load up on veggies while still fueling the morning with some eggs. It packs a lot of flavor, not to mention nutrients.

The recipe:

1 tbsp. olive oil
2 small potatoes (like Trader Joe' potato medley), washed and thinly sliced
Broccoli, 1 cup
Cauliflower, 1 cup
½ cup carrots, thinly sliced
1/2 onion, thinly sliced
1 10 ounce pkg. frozen chopped spinach, thawed and drained
Trader’s Joe’s Everyday Seasoning (or your favorite seasoning blend)
4 cloves garlic, minced
2 tbsp fresh basil, finely chopped
1 16oz. carton egg whites (you may need to add some additional egg whites depending on how generous you are with the veggies)
1/2 tsp. Salt
1 tsp. black pepper
1 cup shredded cheese (I used a 3 cheese blend)

Preheat oven to 400 degrees.

In a 12 inch skillet, bring 1 cup of water to a boil. Add broccoli, cauliflower, potato, carrot, and onion. Cover an simmer 6-8 minutes until vegetables are tender-crisp and water is evaporated.

Add ~1 tbsp of oil to the skillet, add in garlic along with some Everyday Seasoning (~1tsp) and saute for about 1-2 minutes.

Meanwhile, in a bowl, combine egg whites, cheese, basil, salt, pepper, everyday seasoning (~1 tsp). Pour over the vegetables. Allow the mixture to begin to set, about 2 minutes. Transfer to the oven to finish cooking. This will likely take somewhere around 15 minutes, but could take longer so be patient (this will depend somwhat on the positioning of the oven rack).

If necessary, continue cooking longer than 15 minutes - until almost set but still glossy. Cut into wedges to serve.