Sprouted Kitchen (one of my absolute favorite food blogs) has inspired me many times in the past and this time it's breakfast, something I haven't done yet on Design & Dishes. Ryan and I aren't big breakfast eaters so when I saw her recipe for a vegetable-filled egg white Frittata I was excited to give it a try. After all, I have never made a Frittata until now and I like the idea that you learn something new every day. This was a delight to make and incredibly tasty!
2 whole eggs
10 egg whites
1/3 cup milk
2 leeks, white and light green parts, thinly sliced
2 zucchini, trimmed and thinly sliced
1 tablespoon butter
1 cup chopped spinach
3/4 cup grated smoked gouda
1 tablespoon hot sauce
1 roma tomato sliced (the original recipe calls for baby heirloom tomatoes)
Kosher salt and freshly ground black pepper to taste
2 | In a large bowl, whisk the eggs, egg whites, hot sauce and milk. Whisk about 4 minutes. Add a good pinch of salt and pepper.
3 | Distribute the leeks in the pan, as this will be your frittata base. Over medium heat, pour the egg mixture on top. Scatter in the chopped spinach and the shredded cheese and allow the mix to sit for a minute. Use a spatula to lift up the sides.
4 | As it starts to firm up, lay your tomatoes on the top. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes and check. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving.