Egg white frittata with sundried tomato and roast peppers

By Chef Amit Chaudhary,
Corniche, Mumbai

Ingredients:

• 4 eggs (whites only)
• 25gms green bellpepper
• 25gms red bellpepper
• 25gms yellow bellpepper
• 25gms sundried tomato
• Salt to taste
• 1gm black pepper, cracked
• 5gms basil
• 15molive oil
• 50mcream

Method:
Whisk the egg white stiff and add the cream, salt and cracked black pepper to it. Take a non-stick frying pan, heat on the flame and pour the olive oil. Now pour the egg mix and spread evenly on the pan. Once the egg becomes firm, top it with juliennes of sundried tomato and bell peppers, oregano and basil. To finish put the frying pan with the frittata in the pre-heated oven for a few seconds to give it a nice colour. Cut into pieces and serve hot with your choice of healthy bread. Note: for the sundried tomato to become soft and flavourful, pour some hot water on it and then preserve in olive/refined oil.

Source

Egg white frittata with sundried tomato and roast peppers