frittata recipes tend to use up to ten or twelve eggs. there is just something within me that refuses to use a whole carton of eggs on any recipe. maybe it seems like too much cholesterol, or maybe it seems too indulgent, or maybe i just don’t want to use up all of my eggs at once — i am not certain. however, i found this recipe for a frittata from the Williams-Sonoma kitchen file, and modified it to use egg beaters and half egg whites.
the result is a frittata that is not only delicious but less of all of the above in the first paragraph. this was a great weeknight dinner with leftovers to spare, and i even substituted some of the other ingredients with great success.
here is how i made their Tuscan frittata: in a large bowl, mix a total of 8 eggs. i used half egg beaters and half 100 percent egg whites in the carton, with 1/2 cup grated romano cheese, salt, and pepper. in a frittata pan, warm one tablespoon olive oil and brown about 4 ounces of turkey sausage. substitutions could include mild Italian sausage, bacon, pancetta, or any combination of these.
remove from the pan and drain. next, cook one chopped white onion and one red bell pepper together in the same pan. cook until soft, return the meat to the pan and pour in the egg mixture. allow to cook on the stove top, using a spatula to pull back the edges. allow almost all the egg to cook through. this may take 6 to 8 minutes total.
if you have a large enough pan that allows for flipping the frittata to transfer and cook on the other side on the stove top, this can be done now. if you do not, the frittata can be cooked through in the oven at this point.
next, when the eggs are really cooked. add about 1/4 cup of tomato sauce to the top of the frittata. cover with about 4-6 ounces of shredded or sliced fresh mozzarella cheese and chopped basil leaves. place under the broiler and cook for about 5 more minutes until the cheese is bubbly and brown. serve in wedges for a lighter dinner, along with a salad or fruit. less is more.