Morning Frittata Veracruz

  • Yield 1 servings

Smoked paprika adds a pleasant flavor to this reduced-fat egg-white frittata.


1 teaspoon olive oil
1 cup chopped red onions
1/2 cup chopped red bell peppers
1 plum tomato, seeded
1 garlic clove, minced
1/4 teaspoon dried red chili flakes
1/2 teaspoon smoked paprika
6 egg whites, lightly beaten
3 fresh basil leaves, minced
Salt, to taste


  1. Heat a medium non-stick skillet over high heat. Add oil and when it is hot, add onions, peppers, tomatoes, garlic, red chili flakes and smoked paprika. Saute 3 minutes until vegetable are tender. Add egg whites and stir. Let cook until set. Lift edge of cooked egg whites up to allow uncooked egg to run underneath and cook. Add basil and salt and continue to cook until firm. For a fluffier omelet, place under a preheated broiler about 2 inches from the heat source until omelet puffs.



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