Today I made this frittata with herbs and arugula from my garden and an avocado from the tree in my yard. Dried herbs can be used but comes out much better with fresh. Grated cheese can be used on top (optional) any type works I used a little shredded mozzarella. Here’s how I do it:
Ingredients
About 1 cup egg egg whites, I use the kind sold in a carton.
3 cloves garlic
pinch of crushed red pepper
1 small bunch arugula, torn
1 ripe avocado cut in small cubes
Fresh chopped herbs: I used parsley, marjoram and basil about 1/2 cup, or 1-2 tbs dried
1/2 cup shredded mozzarella (optional)
Heat a skillet with a few tbs of olive oil or veg oil make sure it doesn‘t have a plastic handle. Add the garlic, red pepper and pinch of salt let simmer for 3 mins. Add the arugula and herbs a bit more salt and simmer 2-3 mins then add the egg whites and let the bottom cook on low for another 3-4 mins, pushing the sides down. Add the shredded cheese then place under a low broiler in an oven and cook for 5-8 mins rotating the skillet often and pushing down the sides with a spatula till the top is golden brown and crisp. Slide onto a plate and serve immediately.
