This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"An Egg to day is better than a Hen to-morrow."
I love making egg dishes like frittatas and tortillas. ("Tortilla" is the Spanish word for "little cake" and in Spain tortillas are baked egg dishes like this one.) They are so quick and easy and make for a perfect quick evening dish. Fill them with veggies and you have a complete meal in a single pan.
I usually separate my eggs with my hands. As I mentioned in the sidebar on egg safety, eggs can be contaminated with bacteria. Wash your hands before and after handling eggs. Simply crack the egg and let it drop into your cupped fingers. The white will slide between your fingers and into the bowl waiting below (you did have a bowl under your hands, didn't you?)
Servings = 2 | Serving size =1/2 pie (as a dinner meal)
Cooking Time = 45 Minutes
This recipe can be multiplied by 2.
This recipe keeps well for about 24 – 48 hours in the refrigerator. Makes great leftovers both cold and reheated. This recipe can be multiplied by two but will require a larger skillet.
|2 tsp||olive oil (divided)|
|8 ounces||red potatoes (halved)|
|1 small||red bell pepper|
|2 cloves||garlic (minced)|
|1 small||onion (diced)|
|2 large||egg whites|
|1 Tbsp||fresh oregano (minced)|
|1/8 tsp||red pepper flakes|
|fresh ground black pepper (to taste)|
|1 small||tomato (thinly sliced into rounds)|
|1/2 ounce||Parmigiano-Reggiano (grated)|
Preheat the oven to 325°F.
Place 1 teaspoon of the olive oil in a medium skillet. Add the potatoes and place the pan in the oven.
Place the red pepper in the oven directly on the rack (not in the pan).
Roast the potatoes, tossing occasionally, for about 30 minutes.
Roast the red bell pepper for about 30 minutes, turning at least twice.
Remove the now-blackened pepper from the oven and place in a small paper bag to cool. Remove the potatoes from the oven and place on a plate. Set aside.
When the pepper is cool peel the skin off and seed it, then cut into strips.
In a bowl, gently whisk together the egg whites, egg yolks, salt, capers, oregano, red pepper flakes and fresh ground pepper. Fold together gently until well blended.
Heat the remaining 1 teaspoon olive oil (in the same skillet in which you roasted the potatoes) over medium-high heat and add the garlic. Cook for about one minute. Add the onions and cook for about 4 minutes, stirring frequently, until the onions are translucent but not browned.
Add the potatoes and peppers. Toss.
Remove the pan from the heat and pour the egg mixture over the garlic, onions, potatoes and peppers.
Layer the sliced tomato over the top of the eggs in a circular pattern (as if it were a pizza).
Place the pan in the oven and bake for about 20 minutes.
Remove and sprinkle the cheese over the top of the tomatoes. Place the pan back in the oven for about 2 minutes.
Remove and let cool for one minute, then serve.
Serving size = 1/2 pie
Servings = 2
Amount Per Serving
|Calories 336||Calories from Fat 130|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 4g||16%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 33g||13%|
|Dietary Fiber 4g||21%|
|Vitamin A 54%||Vitamin C 170%|
|Calcium 19%||Iron 16%|
|Vitamin K 14 mcg||Potassium 1020 mg|
|Magnesium 61 mg|