Saturday, June 18, 2011

You Say Frittayta I Say Frittata

Or, let's just call it quiche. Crustless quiche. This is a great brunch dish that's light & healthy.

Sauté fresh baby spinach, baby bella mushrooms & sliced tomatoes in a pan coated with canola spray. Add a little garlic & herbs.

In a pie pan (canola-sprayed if you like), add the sauteed vegetables. 

Pour in liquid pure eggwhites almost up to the top of the pan & mix it all together so veggies are spread around evenly.

Sprinkle Daiya dairy-free cheese shreds (pictured are the mozzarella style) over the top.

Bake at 375 for about 25-35 minutes, 'til golden brown on top.

I try and make some variation of this frittata a couple of times a week because it keeps really well in the fridge.  I get hungry very quickly and very often so if it's there, I just heat up a slice instead of going for junk food.  I'll often make it without the Daiya; with spinach & mushrooms or sauteed turnips.  Use whatever vegetables you want but cook them first.

The bottom line:  This is so much healthier & lower in fat & cholesterol than a typical quiche loaded with ham and cheese.  Eggwhites can always be substituted for whole eggs - they are pure protein.  The Daiya vegan cheese doesn't disappoint like soy cheeses do.  You'll still feel satisfied with it's gooiness & stretchiness and you don't feel cheated out of a real quiche. The lack of a crust keeps it carb-free.

Cheeseless Version
Tomato, spinach & eggwhites - that's it! Add some basil, salt & pepper.