baby peas & cheese frittata

    

I found this recipe on FamilyFreshCooking.com. It’s part of a post called “Project Lunch Box,” a great  exchange of ideas for boxed lunches.

Ingredients:

  • 4 large organic Eggs
  • 1/2 cup (4 ounces) Egg Whites
  • 1/2 cup fat free Milk
  • 1/4 cup (2 ounces) shredded Cheddar Cheese, Parmesan or your favorite choice
  • 1 Leek, cleaned and chopped into small pieces
  • 2 Garlic Cloves, diced
  • 1 tablespoon Olive Oil
  • 1/2 cup Baby Peas
  • pinch of fine Sea Salt
  • pinch of Black Pepper
  • Sunflower Seed Sprouts (optional)
  • Dash of hot sauce/tabasco

Preheat broiler with the oven rack in the middle. Whisk together eggs, milk and 1 ounce of the cheese in a bowl. In a 12 inch oven safe fry pan sauté leeks and garlic with olive oil over medium high heat until softened and slightly browned. Add peas, some salt and pepper to taste. Stir and heat for another minute or so. Add egg mixture to the pan. Tilt the pan and make sure the egg distributes evenly around the pan. Also nudge the pea mixture around if needed to make sure it covers the bottom of the pan.

Cook about 5 minutes or until the frittata starts to pull away from the edges of the pan. Top with cheese and broil for about 2-3 minutes or until cheese is melted & slightly browned. Watch carefully so it does not burn.

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