FRITTATA WITH HAM & GREEN PEPPERS

The secret to this light and fluffy frittata is seperating the egg yolks from the whites. Learn how with this recipe by Lose Weight the Smart Low Carb Way. A sprinkling of onion, ham and green pepper enhance the texture further. Shredded cheddar adds extra flavor, but is optional. ```



Ingredients for servings

    Frittata with Ham & Green Peppers

  • 2 tbsp unsalted butter divided

  • 1 small onion chopped

  • 1 medium green bell pepper

  • 0.5 tsp salt

  • 0.5 tsp black pepper

  • 8 slices ham chopped (certified gluten-free if necessary)

  • 8 large eggs at room temperature

  • 0.25 cup water

  • 0.5 cup shredded cheddar cheese optional

Directions

  • Melt 1 tablespoon of the butter in a large (12-inch) nonstick skillet over low heat. Add the onion, bell pepper, 0.25 teaspoon of the salt and 0.25 teaspoon of the pepper. Cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the ham and cook for 1 minute, stirring occasionally. Transfer to a plate.
  • Separate the eggs, placing the yolks in a medium-size bowl and the whites in a large bowl. Lightly beat the yolks with the water, the remaining 0.25 teaspoon salt and the remaining 0.25 teaspoon pepper. Beat the egg whites until they form stiff peaks. Fold the yolks into the whites.
  • Melt the remaining 1 tablespoon butter in the skillet over low heat. Pour in the eggs and spread them evenly with a rubber spatula. Scatter the ham mixture and cheese (if using) over the top, cover, and cook until the eggs are set, 25 to 30 minutes. Slide the frittata onto a plate and serve immediately (puffiness will subside in 5 to 7 minutes).

Notes

{“Extra servings make wonderful sandwiches at room temperature or hot. Refrigerate the frittata for up to two days. To reheat”=>”Place the frittata on a baking sheet coated with cooking spray, cover, and bake at 350°F for about 10 minutes.”}

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